Genoese Focaccia

I've always been a big fan of foccaccia. It's easy to make, quick to prepare for a yeasted bread, and is really really tasty. In fact, the two downsides to it are both down to it being so yummy - there's never enough of it, and it encourages you to eat far more than you really should!

Recently, I watched a documentary about a scenic train ride along the coastline of Northern Italy, and was inspired by visit to the baker in Genoa, where he demonstrated how he made Genoese Foccacia. This focaccia looked very different to my usual garlic and rosemary focaccia, and I was eager to try it. There are lots of recipes available online, and I noted the only real difference with the dough was the addition of a little sugar in the form of malt, honey or plain sugar. I used honey. The real difference is the olive oil/brine topping, which adds a delicious salty crunch to the surface and a luxurious feel to the middle. That drop of honey seemed to result in a softer dough, too.

I'll definitely make Genoese focaccia again, but next time I will use a deeper and larger tin to cook it in - my focaccia rose higher than the stipulated Genoese focaccia height of 2cm (although it did mean it could be sliced horizontally for a delicious sandwich) and some of that oily topping escaped over the side of the pan!

To make the dough, mix 500g bread flour with 1.25 tsp easy bake yeast, 1 tbsp honey, half a teaspoon of salt, 2tbs olive oil and 340ml warm water. Knead lightly and place in a covered bowl in a warm place to rise.

Once doubled in size, gently roll out with a rolling pin and and place in a relatively deep non-stick or greased and floured roasting pan about 40cm x20cm. Cover with film or a clean tea towel.

Meantime, make an emulsion by mixing 2 teaspoons of sea salt, 60 ml water and 60ml olive oil in a jug with a little hand held whisk.

Go back to your focaccia dough, and gently stretch it into the corners and edges of the pan. Then dimple it thoroughly all over with your fingertips. It should look like a giant garibaldi biscuit. Then pour the olive oil/brine emulsion all over it, starting from the middle. Some will run over the edges (this is why you need a deep pan), most will pond in the dimples. Cover with film or a clean tea towel, and leave for about 45 mins to an hour, to let the topping soak in.

There will still be a lot of oil lying on the top when you put it in the oven. Bake for about 20-30 mins at 180C.

Try to resist cutting ito it until it has cooled a bit. Try to resist eating it all at once. It will stay fresh for about 24 hours, probably because of all that oil. Tastes great on its own, or with salad or soup. apparently the Genoese eat it at every meal (and who can blame them?).

Notes:

1. You can make the dough in a breadmaker, on the pizza dough setting.

2. If your focaccia is a bit too thick, like mine, try cutting it horizontally for sandwiches!