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.

✓ 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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