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Focaccia au romarin dorée dans une plaque, trous remplis d'huile d'olive, brins de romarin et fleur de sel, découpée en carrés montrant une mie alvéolée, sur une table en terrasse face à la mer en Ligurie
Team Curcuma

Genoese focaccia with rosemary and flaky salt

Focaccia from Genoa: a very wet dough with a long rise, dimpled with your fingertips and drizzled with a water and olive oil brine before baking. Golden crispy crust, airy tender crumb, fresh rosemary and flaky salt.
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Prep Time 25 minutes
Cook Time 22 minutes
Rising 2 hours 30 minutes
Total Time 3 hours 17 minutes
Servings : 12 squares
Course : Appetizer
Cuisine : Italian
Calories : 240
Ingredients Préparation Notes

Ingredients
  

  • 500 g bread flour (12 to 13% protein)
  • 375 ml lukewarm water
  • 5 g active dry yeast or 12 g fresh yeast
  • 1 tsp honey
  • 10 g fine salt
  • 80 ml extra virgin olive oil 40 ml in the dough, 40 ml for the pan
  • 50 ml water for the brine
  • 50 ml extra virgin olive oil for the brine
  • 1 tsp fine salt for the brine
  • 3 sprigs fresh rosemary
  • 1 tsp flaky sea salt

Préparation
 

  1. Dissolve the yeast and honey in the lukewarm water. Add the flour, mix, then the salt and 40 ml of oil. Work for 5 minutes: the dough is very sticky, that is normal.
  2. Cover and let rise for 1 hour 30 minutes at room temperature, doing two sets of stretch and folds during the first hour.
  3. Generously oil the pan with 40 ml of oil. Tip in the dough, stretch it to the corners with oiled fingertips (if it resists, wait 10 minutes) and let rise for another hour.
  4. Preheat the oven to 230 °C (450 °F). Whisk the water, oil and salt for the brine. Press your fingers straight down to the bottom of the dough to dimple it all over, then pour the brine over.
  5. Scatter with rosemary leaves and flaky salt. Bake for 20 to 22 minutes on the lowest rack until deep golden.
  6. Let cool for 10 minutes on a rack, drizzle with olive oil and cut into squares.

Notes

For an even airier focaccia, do the first rise in the fridge for 12 to 24 hours. Sourdough version: replace the yeast with 150 g active starter and use 75 g less flour and 75 ml less water. Pan size 30 x 40 cm (12 x 16 inches).