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Genoese Focaccia
Genoa (Liguria) — Mother recipe · en it
A crispy focaccia with extra virgin olive oil, rosemary, and basil, typical of the city of Genoa.
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⏱️ 20 min prep + 20 min cottura · 8 porzioni · facile
Ingredients
- 500 g of flour
- 200 ml of cold water
- 7 g of yeast
- 10 g of salt
- 50 g of butter
- 50 g of extra virgin olive oil
- 10 g of rosemary
- 10 g of basil
- Salt to taste
Method
- In a bowl, mix the flour, yeast, and salt.
- Add the cold water and butter, knead until you get a homogeneous dough.
- Cover the bowl with a cloth and let it rise in a warm place for about 1 hour.
- Prepare the focaccia by placing the dough on a baking paper, make indentations with your fingers.
- Incorporate the olive oil, aromatic herbs, and salt to taste.
- Bake in a preheated oven at 200°C for about 20-25 minutes.
- Let it cool down and serve.
The story
Genoese focaccia has a long history dating back to Roman times, when it was a basic food for the poor. Today, it is a true masterpiece of Genoese cuisine.
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