Traditional Genovese Focaccia Recipe (Fügassa alla Genovese)
Focaccia, a staple of Italian cuisine, is a versatile, soft, and flavorful bread that can be enjoyed on its own or paired with a variety of dishes. The Fügassa alla Genovese, or Genovese Focaccia, is a perfect representation of this beloved bread, originating from the region of Liguria, specifically from the city of Genoa. Known for its light, airy texture and golden, crispy top, this focaccia is drizzled with a delicious mixture of olive oil and salted water, which gives it a signature moist and savory finish.
This recipe, designed for 8 people, provides step-by-step instructions for creating an authentic, homemade Genovese focaccia that will be a delightful addition to your next meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 400g |
| Strong flour (Farina Manitoba) | 250g |
| Water | 335g |
| Fine salt | 13g |
| Malt (optional) | 10g |
| Fresh brewer’s yeast (Lievito di birra fresco) | 18g |
| Extra virgin olive oil | 30g (for dough) |
| Extra virgin olive oil | 30g (for dough) |
| Extra virgin olive oil | 60g (for topping) |
| Salt | 10g (for salamoia) |
| Water | 200g (for salamoia) |
Preparation Instructions
Step 1: Prepare the Dough
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Mixing the Flours: Start by sifting together the all-purpose flour (Farina 00) and the strong flour (Farina Manitoba) into a large bowl. Stir gently with a marisa (a flat wooden spatula) to combine the flours evenly.
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Adding Water: Create a small well in the center of the flour mixture and pour in almost all of the water. Stir the mixture carefully with the marisa to help the flour absorb the water.
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Incorporate Malt and Remaining Water: Once the water is absorbed, add the malt and stir to incorporate. Gradually add the remaining water, mixing until the dough comes together.
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Add Salt and Yeast: When the dough begins to take shape and the salt has fully integrated into the flour, add the fresh brewer’s yeast, crumbling it directly into the dough. Continue mixing until the yeast is fully dissolved and the dough becomes more cohesive.
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Kneading the Dough: If any flour remains unincorporated, don’t worry. It will absorb as you knead. Begin kneading by pressing down with the palms of your hands and pulling the dough apart in a motion similar to “stretching” it, much like a machine would knead the dough. This process helps develop the dough’s gluten network.
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Adding Olive Oil: As the dough starts to form, pour in the olive oil (30g) and continue kneading to integrate the oil fully. You should knead for about 13-15 minutes, until the dough becomes smooth, elastic, and homogeneous. If needed, lightly dust the surface with a small amount of flour to prevent the dough from sticking.
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Rest the Dough: Once the dough reaches the desired consistency, cover it with a clean kitchen towel and let it rest for a few minutes. This rest period will allow the dough to relax and become easier to shape.
Step 2: Shape the Dough
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Forming the Loafs: Once rested, uncover the dough and gently roll it out on a floured surface. Divide the dough into two equal portions, each weighing approximately 500g. Shape each portion into a rough rectangle by pressing it out gently with your hands.
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Folding the Dough: Take one piece of dough and perform a three-fold process to help further develop the dough’s texture. Fold the edges of the dough towards the center, then fold the dough in half. Repeat this process for the second piece of dough as well. Cover both portions with a towel and let them rest.
Step 3: Prepare for Baking
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Grease the Pan: Grease a 30×40 cm baking tray with 15g of olive oil. Be careful not to grease the corners too much, as the dough will naturally spread into those areas.
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Shaping the Focaccia: Take one of the dough portions, and with your fingers, gently press it out onto a lightly floured surface. Use just your index, middle, and ring fingers to press the dough, creating indentations in the dough as you expand it to fit the pan.
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Rolling the Dough: Once the dough has spread out, you can use a rolling pin to gently roll it into a rectangle, rotating it occasionally to keep the shape even.
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Transfer to the Pan: With your hands, lift the dough and transfer it to the prepared baking tray. Be sure to avoid tearing the dough. Gently adjust it to fit the pan, ensuring that it covers 70-80% of the surface area.
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Rest the Dough Again: Cover the tray with a clean towel and allow the dough to rest for another hour. This resting period helps the dough rise and develop its signature texture.
Step 4: Add the Topping
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Prepare the Salamoia (Brine): While the dough is resting, prepare the salamoia (brine). In a small bowl, dissolve the salt in the water until fully combined.
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Pressing the Dough: After the dough has rested, uncover it and dust it lightly with flour. Use your fingers to create deep indentations across the surface of the dough. Continue to rotate the tray as you work, making sure to cover the entire surface with holes.
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Adding Olive Oil and Salamoia: Once the indentations are complete, pour 30g of olive oil and 90g of the salamoia into the center of the focaccia. Gently spread the liquid with your hands to ensure it fills the indentations.
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Final Rising: Allow the focaccia to rise uncovered for 40-45 minutes. The dough should puff up slightly.
Step 5: Bake the Focaccia
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Preheat the Oven: Preheat your oven to 230°C (450°F) on static mode. This high heat is essential for creating a golden, crispy crust on the focaccia.
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Bake the Focaccia: Once the oven has reached the desired temperature, place the tray in the middle rack and bake the focaccia for about 15 minutes. Keep a close eye on it, as oven temperatures can vary. The focaccia is ready when the surface is golden brown and crispy, but not overly dry.
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Cool and Serve: Remove the focaccia from the oven and let it cool for a few minutes before serving. It can be enjoyed warm, drizzled with a little extra olive oil, or served alongside your favorite meal.
Tips for Success:
- Use Quality Olive Oil: For the best flavor, use a high-quality extra virgin olive oil in both the dough and for the topping.
- Resting Periods are Key: Be sure to allow the dough ample time to rest during the rising phases to develop a soft and airy texture.
- Don’t Overcook: Keep an eye on your focaccia while it’s baking. The dough should be golden on top but still soft on the inside.
Enjoy your homemade Fügassa alla Genovese, and experience the delicious flavors of Genoa with this perfect recipe for all occasions!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6g |
| Carbohydrates | 45g |
| Fat | 7g |
| Fiber | 1g |
| Sodium | 500mg |
| Sugar | 1g |
This traditional Genovese Focaccia recipe, complete with all the steps, tips, and nutritional information, is a perfect addition to any meal. Whether you’re enjoying it with soup, pasta, or on its own, it’s a versatile dish that never disappoints.
