Breads & Bakingbillyparisi5.0
Focaccia Recipe (Focaccia alla Genovese)
Create classic Italian Focaccia alla Genovese at home using a flavorful biga starter for a crisp crust, tender crumb, and amazing flavor.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- cutting board
- pan
- oven
📝 Preparation Steps
1
For the Biga:
2
Add the flour, water, and yeast to a large bowl. Using your hands, gently mix and fold everything together to combine. This should take you about 3 to ⏱️ 4 minutes. Throughout making the biga, the dough will start to become really shaggy.
3
Bring the shaggy dough a bit more together to form a loose ball. Then, transfer it to a plastic container with a lid. You can also leave it in the bowl covered with plastic.
4
It can sit at a room temperature of 72° or less for 8 to ⏱️ 24 hours. If you are over those temperatures, I recommend letting it sit at room temperature for 4 to ⏱️ 6 hours, then placing it in the fridge for ⏱️ 24 hours, and up to ⏱️ 72 hours.
5
For the Dough:
6
In a separate large bowl, mix the flour and 1 cup of the water until well combined, which takes about 3 to ⏱️ 4 minutes. You can also do this in a stand mixer with the hook attachment on low speed. Let it sit for ⏱️ 30 minutes to autolyse.
7
Next, add in all of the biga, the remaining 1 teaspoon of active yeast, 2 teaspoons of coarse salt, and 1/3 cup plus 1 teaspoon lukewarm water.
8
Thoroughly mix everything together by squeezing, pincing, and folding the dough over until it is completely combined. The biga should be broken up. This can also be done in the stand mixer.
9
Once it is combined, remove it from the bowl and place it on a cutting board or clean surface. Knead using the slap and fold method or continue to stretch and coil the dough. Keep it clean by using a scraper to scrape back the dough if it gets too sticky. This process will take about ⏱️ 10 minutes. The dough should have good elasticity. Again, it can be done in ⏱️ 5 minutes in a stand mixer with the hook attachment on high speed. See my notes about sticky dough.
10
Brush a Lloyd pan, half sheet tray, or non-stick 13x9 metal pan with 2 tablespoons of olive oil.
olive oil6 tablespoons
11
Transfer the dough to the center of the pan. Cover with a towel and let it proof for 60 to ⏱️ 90 minutes or until it doubles in size. It should spread across the pan, not rise up during this process.
12
Next, using your finger tips, press down into and all across the dough while stretching it to each corner. Cover with a towel and let it proof for 60 to ⏱️ 90 minutes or until it doubles in size. It should come to the lip of the pan.
13
Preheat the oven to convection 425° F or 450° F, no convection.
14
Drizzle the remaining 4 tablespoons of olive oil all over the dough and again press your finger tips down into and all over the dough, creating dimples.
olive oil6 tablespoons
15
Season with the remaining ½ teaspoon of salt. Evenly sprinkle on the rosemary and garlic.
16
Bake on the middle rack at 425° F convection for ⏱️ 20 minutes. Transfer to a cooling rack and cool to room temperature. Enjoy.
Nutrition Facts
calories
233 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
0.1 g
sodium Content
391 mg
protein Content
6 g
carbohydrate Content
34 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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