Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 2 1/2 hours
4 Servings
FOR THE FOCACCIA
3 cups (350 g) all-purpose flour
1 tsp. (4 g) sugar
1 1/4 tbsp. (15 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
5 1/3 oz. (150 g) cooked polenta
3 tbsp, plus 1 tsp. (50 ml) extra-virgin olive oil
2 tsp. (12 g) salt
FOR THE GENOESE BRINE
1/2 cup (50 ml) water
3 tbsp, plus 1 tsp. (25 ml) extra-virgin olive oil
2 tsp. (7 g) coarse salt
Method
Put the flour onto a clean work surface, add the sugar, and make a well in the center. Dissolve the yeast in the water. Pour the yeast into the well, and gradually start incorporating it into the flour a little at a time. Coarsely crumble the polenta with your hands and add it to the flour together with the oil. Lastly, add the salt and knead the dough until soft, smooth, and elastic
Let the dough rest for about 10 minutes. Form a ball with the dough and let it rise on a work surface for 40 minutes. Covering with oiled plastic and in a warm room.
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.
Roll out the dough to a thickness of 1/3 inch (1 cm) and transfer it to a round baking pan greased with oil. Let it rest for another 10 minutes and then spread out the dough using your fingers to cover the base of the pan.
Sprinkle the focaccia with the brine, smearing it over the surface with your hands, and prod the dough with your fingers to form small dimples where the seasoning will collect. Let it rise in a warm place until doubled in volume, about 90 minutes.
Bake in the oven at 425°F (250°C) for 20 minutes, or until golden brown.
