Focaccia Genovese



  • Durum Flour LaPasta – 300g,
  • Water – 175ml,
  • Yeast – 15g,
  • Olive oil – 20 ml
  • Malt or honey – 1 tsp,
  • Salt – 1 tsp

For Emulsion

  • Water – 75g,
  • Olive oil – 30 ml
  • Salt with herbs the farm – to taste


4 hours

  1. Put in a large bowl the water, salt, malt or honey and olive oil.
  2. Add half the flour and start to knead.
  3. Dissolve the yeast in water and add to the mixture. Add the remaining flour.
  4. Knead until smooth, the dough gather into a ball, cover with a clean towel and leave for 15 minutes to rest.
  5. After resting, shape the dough as a layer: drag on the table and fold in half, then in half again several times.
  6. Then put the dough on a baking sheet greased with oil, cover with a kitchen towel and let rise for 2 hours.
  7. Stretch the dough across the whole pan with your hands, make fingers fossa. Let stand another 30 minutes.
  8. While the dough rises, preheat the oven to 230C and prepare emulsion. Mix the water and oil. Pour the dough. Salt.
  9. Bake for 15 minutes in a preheated 230C oven.
  10. Cut into portions.

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