Focaccia Genovese

Ingredients

• 500g (4 cups) bread flour or 00 flour
• 350ml (1½ cups) lukewarm water
• 7g (2¼ tsp) active dry yeast
• 10g (2 tsp) fine sea salt
• 10g (2 tsp) granulated sugar
• 60ml (¼ cup) extra-virgin olive oil, plus more for the pan and topping
• 150ml (⅔ cup) lukewarm water mixed with 1 tsp fine sea salt, for the brine
• 1 tsp coarse sea salt or fleur de sel, for finishing

Instructions

1. In a small bowl, combine the lukewarm water with the sugar and sprinkle the yeast over the top. Stir gently and let sit for 8 to 10 minutes until foamy and fragrant, confirming the yeast is active.
2. In a large mixing bowl, whisk together the bread flour and fine sea salt. Make a well in the center and pour in the activated yeast mixture and 30ml (2 tablespoons) of the olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead vigorously for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If using a stand mixer with a dough hook, knead on medium speed for 6 to 7 minutes.
4. Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap or a damp kitchen towel and let rise at room temperature for 1½ to 2 hours, or until doubled in size.
5. Pour the remaining 30ml (2 tablespoons) of olive oil into a 30x40cm (12x16-inch) rimmed baking sheet or two 23cm (9-inch) round pans, spreading it to coat the bottom and sides generously. Transfer the risen dough to the oiled pan and use your fingertips to gently stretch it toward the edges without tearing. If it springs back, let it rest for 5 minutes and stretch again.
6. Cover the pan loosely with plastic wrap and let the dough rest and rise again for 45 minutes to 1 hour at room temperature, until it is puffy and fills the pan.
7. Preheat the oven to 220°C (425°F) with a rack in the center. While the oven preheats, prepare the brine by dissolving 1 teaspoon of fine sea salt in 150ml of lukewarm water.
8. Uncover the dough and use all ten fingertips to press deep dimples firmly across the entire surface, pressing all the way down but not through the dough. The dimples should be pronounced and closely spaced.
9. Pour the brine evenly over the entire surface of the dough, letting it pool into the dimples. Drizzle an additional 2 tablespoons of extra-virgin olive oil over the top and sprinkle evenly with the coarse sea salt.
10. Bake in the preheated oven for 20 to 25 minutes until the focaccia is deep golden brown on top and the underside is crisp and golden. Check the bottom by lifting a corner with a spatula — it should be amber and firm.