Genoese Focaccia is a delicious Italian bread that originated in the region of Liguria, specifically in the city of Genoa. This flatbread has a light and fluffy texture, with a golden crust and a generous amount of olive oil. Genoese Focaccia is incredibly versatile and can be enjoyed on its own, as a side dish, or even used as a base for sandwiches. In this article, we will explore the steps required to make this mouthwatering bread at home.

Here is a simple recipe for Genoese Focaccia:

Ingredients:
– 500g all-purpose flour
– 375ml warm water
– 10g active dry yeast
– 2 tablespoons olive oil
– 1 teaspoon salt
– Toppings: rosemary, sea salt, olives, cherry tomatoes (optional)

Instructions:

1. Start by activating the yeast. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.

2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the olive oil and activated yeast mixture. Begin mixing the ingredients together until a rough dough forms.

3. Transfer the dough onto a floured surface and knead it for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. Conversely, if it’s too dry, add a bit more water.

4. Shape the dough into a ball and place it back into the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours until it doubles in size.

5. Preheat the oven to 200°C (400°F). Grease a baking sheet or line it with parchment paper.

6. Once the dough has risen, gently punch it down to release any air bubbles. Transfer it to the prepared baking sheet and gently stretch or roll it out to form a rectangle or round shape, approximately 1cm thick.

7. Using your fingers, create small dimples all over the surface of the dough. This will help the olive oil and toppings to be absorbed into the bread.

8. Drizzle a generous amount of olive oil over the dough, allowing it to fill the dimples. Use your fingers to spread the oil evenly.

9. If desired, add your choice of toppings. Sprinkle rosemary leaves, sea salt, olives, or cherry tomatoes on top, pressing them lightly into the dough.

10. Place the baking sheet in the preheated oven and bake the focaccia for approximately 20-25 minutes, or until it turns golden brown on top.

11. Once baked, remove the focaccia from the oven and let it cool on a wire rack. Allow it to cool slightly before cutting into squares or wedges.

Genoese Focaccia is best enjoyed fresh out of the oven. Serve it warm or at room temperature and pair it with some olive oil and balsamic vinegar for dipping. This bread also makes a wonderful accompaniment to soups, salads, or antipasti platters. Store any leftovers in an airtight container at room temperature for up to three days.

Now that you know how to make Genoese Focaccia, you can impress your friends and family with this delicious Italian bread. Bon appétit!

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