Focaccia Genoese

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 2 1/2 teaspoons active dry yeast
• 2/3 cup warm water
• 1 cup unbleached flour (4.9 ounces, or 140 grams)
• 1/2 cup water
• 1/3 cup dry wine
• 1/3 cup extra-virgin olive oil, plus about 2 tablespoons for drizzling
• 2 1/2 cups unbleached flour, plus 2 teaspoons unbleached flour plus 1 to 2 tablespoons as needed (12.7 ounces, or 360 grams)
• 2 teaspoons coarse salt, plus 1/2 3/4 to 1 teaspoon for sprinkling (i used sicilian salt for sprinkling)

Recipe

• 1 note: i used a kitchenaid stand up mixer to prepare this recipe.
• 2 sprinkle the yeast over the warm water in a large mixing bowl, stir it in and set aside until creamy, about 10 minutes.
• 3 stir in the flour and beat until smooth. cover tightly with plastic wrap and set aside to rise until puffy and bubbling, about 30 minutes.
• 4 to the sponge in the large bowl, add the water, wine and 1/3 cup olive oil, and stir to combine.
• 5 if mixing by hand, whisk in 1 cup of flour and 2 teaspoons salt, then beat in the rest of the flour until you have a dough that is very soft and very sticky.
• 6 knead on a lightly floured board with the help of a dough scraper and 1 to 2 additional tablespoons of flour until the dough comes together nicely and is silky and shiny, 6 to 8 minutes; it should remain soft but not wet.
• 7 if mixing with a mixer, using the *paddle attachment* beat together the water, wine, 1/3 cup olive oil and sponge.
• 8 add the flour and 2 teaspoons salt and mix until the dough comes together (it will be very soft).
• 9 change to the *dough hook* and knead for 3 minutes at medium speed, stopping once or twice to press the dough into a ball to aid in the kneading.
• 10 remove the dough from the bowl and knead by hand using the 1 to 2 additional tablespoons of flour to finish, 6 to 8 turns at most. it should remain soft but not wet.
• 11 place the dough in a large, lightly oiled container, cover it tightly with plastic wrap, and set aside until doubled, about 1 hour.
• 12 the dough should be soft and full of air bubbles and should stretch easily.
• 13 press it into a well-oiled (17-by-12-inch) jelly roll pan (i used parchment paper-fyi), dimple it well with your fingertips or knuckles (i used the end of a wooden spoon), cover with a tea towel and let rise until puffy and doubled, about 45 minutes.
• 14 if the dough springs back before it is completely stretched, set it aside to “relax” the dough for a few minutes, then stretch again; the dough will stretch more easily after it is rested.
• 15 at least 30 minutes before you plan to bake, heat the oven to 425 degrees with a baking stone inside on the lowest shelf.
• 16 once again, dimple the top of the dough with your fingertips or knuckles, drizzle the remaining 2 tablespoons of olive oil so it pools in the little indentations and sprinkle with the remaining salt.
• 17 place the pan directly on the stone and immediately reduce the temperature to 400 degrees. place a shallow metal container of water on the floor of the oven to make steam.
• 18 bake until the focaccia is golden (lift the bread to check underneath as well), 25 to 30 minutes (25 minutes for my loaf).
• 19 immediately remove from the oven and cool briefly on a rack. serve warm or at room temperature.