Focaccia Genovese

Activate the yeast

Stir the dried yeast and sugar into the warm water and let it sit until foamy on top.

Mix the dough

In a large bowl, combine the 00 flour and salt, then pour in the yeast mixture and half the olive oil, mixing into a rough, sticky dough.

Knead the dough

Knead the dough on a lightly oiled surface until smooth and elastic.

First rise

Place the dough in an oiled bowl, cover, and let it rise at room temperature until doubled in size.

Spread into the pan

Oil a baking tray generously, tip the dough onto it, and stretch it out with your fingertips to fill the pan.

Second rise

Cover the pan and let the dough rise again until puffy.

Dimple and brine

Press your fingertips deep into the dough all over to create the classic dimples, then drizzle with the remaining olive oil mixed with a little water and scatter with coarse sea salt.

Bake until golden

Bake in a preheated oven at 220 degrees Celsius until deep golden all over.

Cool before slicing

Let the focaccia cool slightly on a rack before slicing so the crumb sets.