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Genovese Focaccia with Olives
Genovese Focaccia Bread with Olives

Genovese Focaccia with Olives

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Ingredients

Adjust Servings:
350 g 00 Flour
250 g Durum Wheat Semolina
20 g Olive Oil
10 g Fresh Yeast
10 g Salt
330 g Water
Malt
100 g Pitted Black Olives Taggiasche
Oregano
Cuisine:

    Genovese Focaccia with Olives: A traditional Italian flatbread from Liguria, topped with ripe olives and olive oil.

    • 55 minutes
    • Serves 6
    • Easy
    class="bordered-title"> Ingredients

    The Genovese Focaccia with Olives is a traditional Italian flatbread from the beautiful Liguria region. This culinary masterpiece is a delightful fusion of simple ingredients that come together to create a complex flavor profile.

    The dough, a harmonious blend of flour, water, salt, and yeast, forms the base of this iconic dish. The topping, a generous scattering of ripe, juicy olives, adds a burst of Mediterranean flavor. A liberal drizzle of olive oil gives the focaccia its characteristic golden hue and crispy texture.

    This flatbread is not just a staple food item; it’s a celebration of Italy’s rich gastronomic tradition. Whether savored as a snack, served as an appetizer, or enjoyed with a main course, the Genovese Focaccia with Olives never fails to impress.

    Embark on a sensory journey through Italy’s vibrant culture and history with every bite of this focaccia. It’s more than just a dish; it’s an experience that speaks volumes about the passion and craftsmanship that define Italian cuisine.

    So, why wait? Dive into the authentic Italian culinary scene with the Genovese Focaccia with Olives. Buon appetito!

    Steps

    1
    Done
    15 minutes

    Focaccia Dough

    In a bowl, pour the flour and form a well. Crumble the fresh yeast. Add half of the water and the malt. Start kneading until all the ingredients are combined. Add the salt and the remaining water little by little. Knead to incorporate all the water before adding more. Once all the water is incorporated, add the olive oil in a thin stream and knead. Finally, add some of the olives and knead again until you get a smooth dough that does not stick to the sides of the bowl. Let it rise covered until the dough has doubled in volume.

    2
    Done
    10 minutes

    Slap and fold

    On a floured work surface, make folds and turns with the dough. Form a ball and then place the dough on a well-oiled blue iron teglia. Cover with a cloth and let rise for at least 30 minutes.

    3
    Done
    10 minutes

    Garnish with olives

    Stretch the dough with your fingers to the edges of the teglia. If necessary, let the dough rise for another 20 minutes to gain elasticity. Once the dough is well stretched, garnish with the remaining olives. Add a few leaves of oregano and a drizzle of olive oil and coarse salt. Let it rise for another 10 minutes.

    4
    Done
    20 minutes

    Baking the focaccia with olives

    Bake the focaccia with olives in a preheated oven at 200°C. Cook for 20 to 25 minutes until the crust is golden. Monitor the cooking.

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