Focaccia Genoese Food

ITALIAN FOCACCIA BREAD {LIGURUIAN FOCACCIA}

Steps:

• In a mixer bowl add lukewarm water and yeast.Let sit for a few minutes until yeast is completely dissolved.
• If you're using a stand mixer use dough hook attachment.Combine in a mixer bowl malt (or honey), flour, olive oil and salt. Give a quick stir with a spatula or a fork.
• Start kneading on low speed. Once flour has been completely incorporated increase the speed and knead for about 10 minutes until the dough comes together around the kneading hook, becomes elastic and smooth.Add a bit more flour if needed.
• Place the dough in a large bowl greased with extra virgin olive oil.Cover the bowl with a plastic wrap and kitchen towel.Let rise for 1.5 - 2 hours in a warm place (75-80F).Past that time the dough should double or even triple in size.
• Pour extra virgin olive oil on a quarter-sheet (9x13 inch) baking pan.Let the dough come out from the bowl onto the pan. Turn it over to coat another side of the dough with olive oil.
• Using your hands pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.Cover with a lid if you have a lid that fits the pan or with linen towel and let rise for another 30-60 minutes or until it has doubled in size.In the meantime, prepare salamoia: beat quickly lukewarm water with extra virgin olive oil.Beat quickly lukewarm water with extra virgin olive oil for salamoia. Once your focaccia has doubled in size pour salamoia all over it.
• Lightly oil your hands and using your fingers press down the dough to imprint typical dimples all over focaccia.Sprinkle with coarse sea salt or sea salt flakes.
• Bake in a preheated to 450F oven for 15-20 minutes (preferably in the lower part of the oven).Once out of the oven brush your focaccia with extra virgin olive to taste.

FOCACCIA ALLA GENOVESE

Steps:

• Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand until yeast is absorbed, about 10 minutes.
• Combine flour and salt in a large bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir together using a sturdy wooden spoon.
• When the dough comes together, turn out onto a floured surface, and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil, and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours.
• Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes.
• Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again.
• Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water.
• Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven, and quickly shut the door.
• Bake for 30 minutes in the preheated oven, until the top is golden brown. Remove from the oven to cool on a wire rack. Brush the surface with remaining olive oil while the foccacia is still hot.

FOCACCIA GENOESE

Steps:

• Note: I used a KitchenAid stand up mixer to prepare this recipe.
• Sprinkle the yeast over the warm water in a large mixing bowl, stir it in and set aside until creamy, about 10 minutes.
• Stir in the flour and beat until smooth. Cover tightly with plastic wrap and set aside to rise until puffy and bubbling, about 30 minutes.
• To the sponge in the large bowl, add the water, wine and 1/3 cup olive oil, and stir to combine.
• If mixing by hand, whisk in 1 cup of flour and 2 teaspoons salt, then beat in the rest of the flour until you have a dough that is very soft and very sticky.
• Knead on a lightly floured board with the help of a dough scraper and 1 to 2 additional tablespoons of flour until the dough comes together nicely and is silky and shiny, 6 to 8 minutes; it should remain soft but not wet.
• If mixing with a mixer, using the *paddle attachment* beat together the water, wine, 1/3 cup olive oil and sponge.
• Add the flour and 2 teaspoons salt and mix until the dough comes together (it will be very soft).
• Change to the *dough hook* and knead for 3 minutes at medium speed, stopping once or twice to press the dough into a ball to aid in the kneading.
• Remove the dough from the bowl and knead by hand using the 1 to 2 additional tablespoons of flour to finish, 6 to 8 turns at most. It should remain soft but not wet.
• Place the dough in a large, lightly oiled container, cover it tightly with plastic wrap, and set aside until doubled, about 1 hour.
• The dough should be soft and full of air bubbles and should stretch easily.
• Press it into a well-oiled (17-by-12-inch) jelly roll pan (I used parchment paper-fyi), dimple it well with your fingertips or knuckles (I used the end of a wooden spoon), cover with a tea towel and let rise until puffy and doubled, about 45 minutes.
• If the dough springs back before it is completely stretched, set it aside to "relax" the dough for a few minutes, then stretch again; the dough will stretch more easily after it is rested.
• At least 30 minutes before you plan to bake, heat the oven to 425 degrees with a baking stone inside on the lowest shelf.
• Once again, dimple the top of the dough with your fingertips or knuckles, drizzle the remaining 2 tablespoons of olive oil so it pools in the little indentations and sprinkle with the remaining salt.
• Place the pan directly on the stone and immediately reduce the temperature to 400 degrees. Place a shallow metal container of water on the floor of the oven to make steam.
• Bake until the focaccia is golden (lift the bread to check underneath as well), 25 to 30 minutes (25 minutes for my loaf).
• Immediately remove from the oven and cool briefly on a rack. Serve warm or at room temperature.