Video Ricetta Focaccia Genovese Morbida

Ingredients

• 190 g Acqua
• 270-290 g Farina Tipo 0 W 280-320
• 18 g Olio Extra Vergine di Oliva
• 6 g Sale
• 3 g Malto
• 15 g Lievito di Birra
• 240 g Li.Co.Li (Sourdough starter)
• 150-170 g Farina Tipo 0 W 280-320
• 50 g Acqua

Instructions

1. Dissolve the yeast in water.
2. Add olive oil and malt (or sugar).
3. Add half of the flour and start kneading. If you don't have a stand mixer, knead by hand as explained in the article.
4. When the flour is absorbed, add the salt to prevent direct contact with the yeast.
5. Knead for 12-15 minutes until the dough detaches from the sides and is smooth and elastic.
6. Turn the dough onto a lightly floured surface and shape it into a rectangle similar to your baking pan.
7. Sprinkle the surface with flour.
8. Cover with plastic wrap to prevent a crust from forming.
9. Cover with a cloth to keep it warm.
10. Let it rise for 30 minutes.
11. Press down the dough.
12. Fold it in half or in thirds.
13. Press it down again.
14. Sprinkle the surface with flour.
15. Cover with plastic wrap to prevent a crust from forming.
16. Cover with a cloth to keep it warm.
17. Let it rise for 30 minutes.
18. Grease your baking pans well. Use 15-20g of oil for a 25x40 cm pan.
19. Stretch the dough with a rolling pin.
20. Place the dough on the baking pan without folding it. It should cover almost the entire surface. It's okay if it doesn't cover completely, as it will expand during the third rise.
21. Sprinkle the surface with salt. This adds flavor and prevents a crust from forming.
22. If you have coarse salt, you can use it for even better flavor.
23. Let it rise for 30 minutes. (Optional: use a turned-off oven with the light on and a pot of boiling water to maintain temperature and humidity).
24. Pour 10g of water onto the surface. This will keep the dimples moist and flavorful. Be careful not to let water seep under the dough.
25. Generously sprinkle with water and oil.
26. Energetically press the surface of the focaccia with your fingertips to create dimples.
27. For the onion topping: Slice one or two onions thinly. Mix with a little oil and salt. Some people sauté them briefly. You can microwave them for 30 seconds to warm them up so they don't slow down the rise.
28. Arrange the onions on the surface of the focaccia. Avoid topping only half the focaccia, as the onion part will take longer to cook.
29. For the olive topping: Arrange the olives (or cherry tomatoes) on the surface. Place them in a neat row so they aren't cut in half when slicing.
30. Let it rise for at least 60 minutes before baking. You can let it rise longer depending on the temperature.
31. To bake later, cover with plastic wrap and refrigerate at 5°C for one or two days. Then take it out and let it finish rising, which will take longer as the dough will be cold.
32. Bake in a preheated static oven at 220°-240°C for 12-14 minutes. If using onions, bake for an extra 2-3 minutes.
33. If using a convection oven, bake at 200°-220°C or for 2-3 minutes less.
34. Serve hot if possible. You can drizzle with a little extra virgin olive oil before serving.