FOR THE DOUGH
- 4 cups (500 g) all-purpose flour or cake flour
- 11/3 cup (300 ml) lukewarm beer
- 1 tbsp. (15 ml) extra-virgin olive oil
- 21/4 tsp. (6 1/2 g) active dry yeast
- 11/2 tsp. (10 g) salt
FOR THE GENOESE BRINE
- 31/2 tbsp. (50 ml) water
- 1 tbsp. plus 2 tsp. (25 ml) extra-virgin olive oil
- 11/4 tsp. (7 g) coarse salt
- Put the flour onto a clean work surface, mix the yeast into the flour and make a well in the center. Pour the the beer into the well and gradually start incorporating it into the flour a little at a time. Add the oil and, lastly, the salt, and knead the dough until it is soft, smooth and elastic.
- Cover the dough with a sheet of lightly oiled plastic wrap and let rise in a warm place until it has doubled in size (about 1 hour).
- To make the brine, combine the water, olive oil and coarse salt in a bowl. Stir to make an emulsion and then let it rest.
- Roll out the dough to a thickness of about 1/3 inch (1 cm) and transfer it to a round, lightly oiled baking pan. Let it rest for another 10 minutes, then gently spread out the dough with your fingertips to cover the base of the pan.
- Sprinkle the focaccia with the brine, smearing it over the surface with your hands, and prod the dough with your fingers to form small dimples where the seasoning will collect. Let it rise in a warm place for 90 minutes.
- Bake at 390°F (200°C) for about 20 minutes, or until golden brown.
Preparation time : 20 minutes
Rising time : 21/2 hours
Cooking time : 20 minutes
Difficulty : medium
Ambassador of Italian Gastronomy Throughout The World
Recipes by : Chef Mario Grazia & Chef Luca Zanga