Focaccia Ligure

This is THE BEST focaccia guys! Of course it is.. That's what this blog is about :D A collection of my favourite recipes..

The first time I tried this recipe (I did an extensive search...), I knew this was going to be it. What comes out of this labour of love is just like the focaccia my grandma used to buy me at the local bakery. Every time I feel nostalgic, I bake this super easy focaccia and it's like being back home!

It is super easy as you don't have to do any fancy mixing but you will have to "take care of it" so plan ahead!

Ps. As you'll notice, the recipes are in metric since it's more accurate. But in the end, it's up to you :)

To make the focaccia dough:

500gr of flour

300ml of water

7 gr of dry active yeast

a pinch of sugar

2 tablespoons EVO (extra virgin olive oil)

5gr of salt

To moisten focaccia:

65ml water

65ml EVO

8gr coarse salt

Combine the flour and the salt (5gr) in a bowl. In a separate smaller bowl, combine the dry yeast with lukewarm water and a small pinch of sugar and mix to dissolve. Once the yeast has dissolved, add the contents to the flour bowl. Stir with a wooden spoon, add the olive oil and stir until it looks homogeneous. Do not use your hands. Once you're done, coat the dough with oilve oil. Cover the bowl with saran wrap and let it rest for 10 minutes.

After 10 minutes, take a baking tray and coat it with olive oil. Take the dough from the bowl and gently place it on the baking try. Spread it with your hands to fit the tray. Leave it to rise for 20 minutes.

After 20 minutes, it's time to prepare the mix that we will use to moisten the focaccia. Combine 65ml of water with 65ml of EVO. Use your fingers to create the well-known focaccia holes and pour the water-olive oil mix on top of the entire focaccia; sprinkle with coarse salt.

Let it rise for another 20 minutes.

Set the oven temperature to 180°C on conventional oven or 170°C on a convection oven.*

Now put the focaccia in the oven and cook for 20-30 minutes. Times will vary depending on your oven. Take the focaccia out when the top of it has become golden.

Enjoy!!!

*Conventional ovens don't have a fan running inside of it, while convection ovens do. Mine is an older model and it is a convection. One of the easiest ways to find out, in my opinion, is to see how long it takes to cook. If a recipe calls for 30 minutes and your cake or whatever you're cooking is done in 20, then you probably have a convection oven.

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Tips:

Once cooked, you can also cut your focaccia in half and put cheese and ham and warm it up briefly. Yuuum!

You can also fill the holes that you made with green olives, as pictured below.

Recipe taken from: http://blog.giallozafferano.it/fornoefornelli/focaccia-da-farcire-ricetta-senza-impasto/