I love authentic focaccia made with a generous amount of olive oil and had such fun working on focaccia recipes inspired by restaurateur Lucio Galletto for my online Ligurian cooking class. Lucio uses more water and oil in his recipe than many I’ve seen and I think that’s what makes his focaccia so good.
Ingredients 6
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Method 13
Combine the , , and half the in a small bowl and set aside for 10–15 minutes, until it starts to froth.
Place the and a pinch of in the bowl of an electric mixer fitted with a dough hook.
Add the yeast mixture, remaining , and half of the , and mix on low speed, scraping down the sides of the bowl until everything is combined.
Mix on medium speed for about 5 minutes, until the dough is smooth and elastic.
Shape the dough into a ball, coat it in , and place in a clean bowl. Cover and set aside in a warm spot for at least 2 hours, until doubled in size.
Generously grease the base and sides of a baking dish about 26 x 20 cm (10 x 8 in) or 25 cm (10 in) diameter with .
Roll or stretch out the dough on a lightly floured surface to roughly the size of the dish.
Put the dough in the dish and stretch it out to cover the base evenly.
Dimple the top with your fingertips, cover, and set aside for another 30 minutes or so.
Meanwhile, preheat the oven to 220°C (425°F).
Drizzle the remaining over the dough and brush it across the surface evenly; sprinkle generously with extra .
Bake for 20–25 minutes until dark golden.
Cut into slices and serve warm.
Roberta Muir's tips
Enjoy focaccia as a starter with some olives, a little extra olive oil for dipping and a glass of Chalmers Montevecchio Bianco, a delicious field blend of lesser seen Italian varietals including ribolla gialla and falanghina.
I also love how versatile focaccia is. Lucio calls it ‘Liguria’s answer to pizza’ and I see what he means as once you’ve mastered this basic focaccia recipe, you can start to have fun with toppings such as potato, onion, olives and rosemary.
