Genoese focaccia

The Genoese focaccia is one of the most classic and famous products of the Ligurian tradition, to be enjoyed as a side dish to savoury or sweet preparations. In this recipe, the right balancing of serieS  heat will make the focaccia slightly crunchy outside and spongy on the inside. Let’s see how to make it:

Genoese focaccia recipe – serieS

INGREDIENTS – (for ca. 8 trays 60×40 cm, about 2-3 cm thick)

5,000 g 0 or 00 flour W 260/280
75 g diastatic malt
150 g fresh yeast
400 g creamy yeast
2,750 g water
110 g ca. salt
250 g Ligurian extra virgin olive oil*

*Additional extra virgin oil will be needed for the holes

For the brine

2,000 g lukewarm water
480 g Ligurian extra virgin olive oil
105 g ca. salt

Heat: S serie Multibake h16, Dual-Power Mode 240°C, 40% ceiling, 60% deck – baking time 13 minutes

How to make Genoese focaccia

METHOD

1. Place all the ingredients in the mixer, knead for ca. 7-8 minutes at first speed and continue 3-4 minutes more at second speed.
   Final dough temperature 25°C.
2. Put the dough onto a floured surface, leaving it spread out in a uniform layer without folding it, then leave it to rise for 5-15 minutes in summer, 20-30 minutes in winter, possibly modulate the time according to the quantity (less dough = more rising time).
3. Divide the dough into 1,000 g for a 60 × 40 cm tray (2-3 cm thick) and give the dough a rectangular shape, first giving strength to the dough by folding on itself, then slightly flattening it. Place on floured boards, cover with cling film or transfer to a dough box with lid. Proof in a sufficiently warm environment or in a cell at 25-26°C for 40-50 minutes.
4. Meanwhile, oil the trays with extra virgin olive oil. After the rising time, roll out the forms evenly with a rolling pin or dough sheeter, to cover 70-80% of the tray. Leave the dough for 10-15 minutes, lightly sprinkle with flour, then spread the dough to reach the whole tray, taking care of sealing the edges and corners well. Press the dough with your hands to remove any extra air.
5. Leave the focaccia to rise away from air streams or in a proofer at 25-26°C for 40-60 minutes, until doubled in size.
6. In the meantime, prepare the brine.
7. Dust the focaccia with flour (10 g for a 60 × 40 cm tray), make the holes, pour 55-65 g of extra virgin olive oil in the centre, then pour 170-180 g of the previously prepared brine.
8. Lightly shake the tray to create an emulsion, then tilt it and spread the emulsion over the entire surface. Let it rise for 90-120 minutes at 25-26°C without too much humidity (if in the proofer 75% humidity).

 

Genoese focaccia using traditional or fan oven

A perfect Genoese focaccia needs traditional baking (no fan oven needed). This is why we used our serieS for the recipe. serieSis the most advanced deck oven in the world,that guarantees unparalleled baking uniformity and the correct internal humidity, without ever turning the product being cooked. Once the proofing time has ended, we can bake Genoese focaccia in series S Multibake, previously set at 240°C, using Dual-Power Mode 40% ceiling, 60% deck for 13-14 minutes.
You can now take the focaccia out of the oven and turn it upside down in the tray, wait for a few minutes, then turn over again and serve.
The perfect baking gives that hazelnut colour, light on the top and slightly golden on the underside.