Preparation time: 15 minutes – Cooking time: 25 minutes – Rising time: 1 1/2 hours
4 Servings
FOR THE FOCACCIA
4 cups (500 g) all-purpose flour
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 tbsp, or 1/8 cup (270 ml) lukewarm water
1 tbsp. (10 g) malt or 1 1/2 tsp. (10 g) honey
2 tbsp, plus 2 tsp. (40 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt
FOR THE GENOESE BRINE
1/2 cup (100 ml) water
3 1/2 tbsp. (50 ml) extra-virgin olive oil
3/4 tbsp. (14 g) coarse salt
Method
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture and malt into the well, and gradually start incorporating them into the flour a little at a time. Stir in the oil and lastly, add the salt. Knead the dough until soft, smooth, and elastic.
Cover the dough with a sheet of lightly oiled plastic wrap and let the dough rise in a warm place for about 30 minutes.
To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.
Transfer the dough to a lightly oiled baking pan, stretching it gently with your fingertips. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect. Sprinkle the focaccia with the brine and let it rise until doubled in volume, about 1 hour.
Bake in the oven at 390°F (200°C) for 25 minutes, or until golden brown.
