Sourdough Focaccia alla Genovese Recipe | My Recipe Time

Sourdough Focaccia alla Genovese Recipe

Sourdough Focaccia alla Genovese Recipe Classic Genovese focaccia made without commercial yeast. I adapted this recipe during the Covid-19 lockdown. Using a mother dough gives the taste an edge commercial yeast just can't achieve. I do the second rise overnight. This way it will be ready to bake for lunchtime.

Prep:25 mins
Cook:20 mins
Additional:5 hrs
Total:5 hrs 45 mins
Yield:1 12x16-inch focaccia
Sourdough Focaccia alla Genovese Recipe


2½ cups
1 cup water, divided
¾ cup
6 tablespoons
1 teaspoon fine sea salt
1 tablespoon water
12 eaches pitted green olives
6 eaches cherry tomatoes, halved
1 sprig fresh rosemary
½ teaspoon flaked salt


 Step 1
Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.

 Step 2
Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.

 Step 3
Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.

 Step 4
Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.

 Step 5
Preheat the oven to 400 degrees F (200 degrees C).

 Step 6
Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.

 Step 7
Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

Nutritional Information

Sourdough Focaccia alla Genovese
Servings Per Recipe: 8
Calories: 269.7
% Daily Value *
Protein: 6.2g
13 %
Carbohydrates: 34.4g
11 %
Exchange Other Carbs: 2.5
Dietary Fiber: 1.6g
6 %
Sugars: 0.7g
Fat: 11.7g
18 %
Saturated Fat: 1.6g
8 %
Cholesterol: 0.1mg
Vitamin A Iu: 100.5IU
2 %
Niacin Equivalents: 4.8mg
37 %
Vitamin B6: 0.1mg
3 %
Vitamin C: 2.5mg
4 %
Folate: 118.4mcg
30 %
Calcium: 22.7mg
2 %
Iron: 6.3mg
35 %
Magnesium: 21.6mg
8 %
Potassium: 121.5mg
3 %
Sodium: 478.7mg
19 %
Thiamin: 0.3mg
31 %
Calories From Fat: 105.1
Percent Of Calories From Carbs: 51
Percent Of Calories From Fat: 39
Percent Of Calories From Protein: 9
Percent Of Calories From Sat Fat: 5
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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