Genoese focaccia

Method

1. 1

   The dough

   Mix the two types of flour in a bowl, make a well in the centre and start bringing it together with most of the water. Once the flour has absorbed the water, add the malt and salt, then the remaining water.

2. 2

   Yeast and oil

   Once the salt has fully incorporated, crumble in the yeast, tip the dough onto a work surface and knead vigorously. Gradually work in the olive oil as you go. After about 13–15 minutes you should have a smooth, elastic dough.

3. 3

   Folding

   Divide the dough into two equal pieces of about 500 g each. Flatten each into a rectangle, fold it into thirds, then roll it up. Cover and rest until it has roughly doubled in size.

   60 min
4. 4

   Into the tins

   Grease two 30×40 cm tins with 15 g of oil each. Stretch the dough into a rectangle with a rolling pin, transfer it to the tin, and press it out with your fingertips right into the corners. Cover and prove again.

   60 min
5. 5

   Holes and brine

   Dissolve the salt in the water. Mark the top of the focaccia densely by pressing in with three fingers at a slight angle, then drizzle each tin with 30 g of oil and half of the salty brine so it runs into the holes. Leave uncovered to prove again.

   45 min
6. 6

   Baking

   Bake in a well-preheated oven at 230 °C until golden brown. It is best served lukewarm.

   15 min