Focaccia Genovese

Dough calculator · sized from the tray · brine for the top · yeast from temperature × time

Tray

Number of trays

Tray length (cm)

Tray width (cm)

Focaccia height (cm)

Recipe

Flour type

Flour strength (W)

Hydration (%)

Salt (% of flour)

Olive oil (% of flour)

In the dough — the brine on top is added separately

Fermentation

Room temp (°C)

Bulk at room temp (h)

Proof in tray (h)

Stretched, dimpled and brined, until the oven

Yeast strength (×)

How to prepare

Mix the dough. Dissolve the yeast in the water, add the flour and mix until it comes together, then the salt, then the olive oil. Knead until smooth and elastic.
Bulk ferment. Rest, covered, for 1.5 h at 24 °C, until roughly doubled.
Into the tray. Oil the tray generously, lay the dough in and press it out towards the edges. If it springs back, wait 15 min and try again.
Dimple. Once it has relaxed and puffed slightly, press your fingertips firmly through the dough to the base, in rows.
Brine. Whisk the water, olive oil and salt of the brine together and pour it over, so it pools in the dimples.
Final proof. Leave the tray at 24 °C for 2.5 h in total from when the dough went in, until the brine has mostly soaked in and the dough is airy.
Preheat the oven. 240 °C, static, for at least 20 min.
Bake. 15–20 min, until bright gold on top and the dimples stay pale.