Its dough is similar to, but slightly thicker than, that of a pizza, consisting of a mixture of flour, olive oil, water, salt and yeast, sprinkled with chopped herbs.
Other popular breads similar to Focaccia are the Fougasse from Provence, France and the Fougassa from Spain.
Flour (whole wheat)
|4 Cups = 500 grams|
|1 1/4 Cups|
rosemary (Rosmarinus officinalis)
|1 branch Fresh|
Rosemary to keep the autumnal taste alive – how to make Focaccia Di Genova bread in Genoa
Prepare the ingredients.
Comes with a common measuring spoon and measuring cup.
4 cups of flour equals 500 grams.
Put the flour, sugar, yeast and salt in a bowl and mix well.
Pour in the olive oil and warm water.
Knead until a dough forms.
Return the dough to the bowl and cover with plastic wrap. Ferment the dough for about 1 hour until it doubles in size.
Brush a baking dish evenly with olive oil to prevent the dough from sticking to the bottom.
Stretch the dough out on a baking sheet until it’s just the size of a baking sheet, I used a 10 “x14” baking sheet. Use your fingers to make small, medium-sized pits in the dough. Sprinkle the dough with a little salt and brush with olive oil.
Sprinkle with fresh rosemary.
Bake in preheated 400F degree oven for 25-30 minutes until golden brown.
Take it out to stand for a few minutes and then you can cut it into pieces for later.
The olive oil makes the toasted bread soft and creamy, and the whole wheat bread with the sweet pine aroma of rosemary is a great staple for a healthy, lean meal
Previously made with plain flour and sprinkled with a little Parmesan cheese powder on top.
– Always use warm water for leavening.
-Wrap up any leftover bread in plastic wrap and refrigerate.
Thaw out and heat in a 350F oven when ready to eat. – Use plain flour if you don’t like all-purpose flour.