Recipe of Pasta Alla Genovese Napoletana Ricetta Originale

Sourdough Focaccia Alla Genovese

È apprezzata da tutti i palati per il suo sapore dolce e deciso.

Recipe Summary Sourdough Focaccia Alla Genovese

Classic Genovese focaccia made without commercial yeast. I adapted this recipe during the Covid-19 lockdown. Using a mother dough gives the taste an edge commercial yeast just can't achieve. I do the second rise overnight. This way it will be ready to bake for lunchtime.

Ingredients | Pasta Alla Genovese Napoletana Ricetta Originale

2 ½ cups high-protein bread flour (such as King Arthur Flour®), divided

1 cup water, divided

¾ cup sourdough starter discard, at room temperature

6 tablespoons extra-virgin olive oil, divided, or as needed

1 teaspoon fine sea salt

1 tablespoon water

12 pitted green olives

6 cherry tomatoes, halved

1 sprig fresh rosemary

½ teaspoon flaked salt

Directions

Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.

Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.

Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.

Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.

Preheat the oven to 400 degrees F (200 degrees C).

Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.

Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

Info | Pasta Alla Genovese Napoletana Ricetta Originale

prep: 25 mins cook: 20 mins additional: 5 hrs total: 5 hrs 45 mins Servings: 8 Yield: 1 12x16-inch focaccia

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