Snack · 120 min · italian

Focaccia Genovese

All-purpose flour does the heavy lifting here, with warm water rounding it out. An Italian snack that takes 120 minutes, start to finish. At 420 calories and 8g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 4 cups All-purpose flour
• 1.5 cups Warm water
• 2.25 tsp Active dry yeast
• 1/2 cup Olive oil
• 2 tsp Coarse salt
• 1 tsp Sugar

Steps

1. Dissolve the yeast and sugar in the warm water and rest 10 minutes until foamy. A flat, dead starter means dead dough — start over if it does not foam.
2. Mix in the flour and 1 teaspoon of salt, then knead 8 minutes until smooth and elastic. The dough should be soft and slightly tacky.
3. Rise in an oiled bowl, covered, 1 hour until doubled.
4. Press the dough into an oiled sheet pan and dimple it deeply with your fingertips — the signature wells that catch the oil. Rest 20 minutes.
5. Flood the surface with olive oil and scatter coarse salt over the top. Be generous; this is where the crackly, golden crust comes from.
6. Bake at 425°F for 20 to 25 minutes until deeply golden. Brush with more oil while hot and cool slightly before tearing into squares.

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