A focaccia that reminds me of the wonderful vacations in liguria when i was a child. I vividly remember the delightful aroma from the small bakery in chiavari where we used to buy it before heading to the beach. Very oily and not too thick, it's perfect for a quick snack
Mix the flours in a bowl, adding the yeast, honey, and water gradually. Finally, add the salt and extra virgin olive oil
2
Knead for a few minutes, stopping only when the surface becomes smooth and dry, then let it rest covered with a cloth for an hour
3
Grease a baking tray and gently spread the risen dough inside it. It doesn't matter if it doesn't cover the entire surface. Let it rest in the turned-off oven for an hour and twenty minutes
4
After the second proofing, try to spread the dough over the entire surface of the tray by pressing it with your fingers
5
Prepare the brine by emulsifying the water, salt, and oil with the help of a fork or a small whisk
6
Pour the brine over the focaccia, covering it completely, then let it rest for 40 minutes
7
Preheat the oven to 210 degrees celsius in fan mode and bake for 15/20 minutes. Remove from the oven and let it rest for 15 minutes before cutting
Cost
The cost is practically negligible, even if a lot of extra virgin olive oil is used, each portion is definitely under one euro in cost
Health
The high amount of oil does not help classify the recipe as light, so try not to overdo it with the portions
5.0
Rate
Your feedback is important, if you've tried the recipe, let us know how it went!
This site uses only technical cookies and anonymous analytics cookies to improve the user experience and analyze site traffic.
By continuing to browse this site, you accept the use of these cookies.
