- 15 g salt
- 25 g yeast
- Manitoba flour (or flour rich in gluten) 600g
- Water 400 ml
- Sugar 2 teaspoons or 1 malt
- Extra virgin olive oil 140ml
- Coarse salt as needed
Dissolve the salt in warm water and pour into a planetary (or in any other bowl if hand mixed), also pour the malt (or, alternatively, sugar), 40 ml of olive oil; add half of the flour in the bowl and stir until you have a smooth batter and fairly liquid. Unite the crumbled yeast and knead for 2-3 minutes, then add the remaining flour and knead again until you get a smooth mixture (which remains rather sticky).
Pour 50ml of extra virgin olive oil on the baking sheet for baking the cake, sprinkle with a little flour to give it a rectangular shape, place on greased baking sheet and brush the dough with oil in the same pan and place to rise for about an hour or hour and a half to about 30°, until the volume has doubled. Afterwards, take the dough and put it on the whole surface of the pan, taking care to ensure that at the bottom of it there is still plenty of oil. Brush the surface of the oil and sprinkle with coarse salt, let rise again to 30 degrees for about half an hour.
Press with the fingertips, in order to create the characteristic holes that distinguish the focaccia alla Genovese, at this point sprinkle the cake with the remaining 50 ml of extra virgin olive oil and put back the whole to rise (for the last time) for about 30 minutes always at 30°.
It's time to bake the cake in a preheated oven at 200 ° for 15 minutes, but before you do you'll have to spray the surface with water at room temperature; remove the pan from the oven and allow to cool then the cake on a wire rack before cutting.
Recipe courtesy of Istituto Migliorini Finale Ligure.