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EFK Focaccia Genovese

AI-generated image of EFK Focaccia Genovese

Ingredients

4 cups (500 g) bread flour

1 1/3 cups (315 g) lukewarm water, plus up to 2 tablespoons as needed

2 1/4 teaspoons instant yeast

2 teaspoons kosher salt

1 teaspoon sugar or honey

1/3 cup extra-virgin olive oil, divided, plus more for finishing

For the brine: 1/2 cup warm water and 1 teaspoon fine sea salt

Flaky sea salt for finishing

Directions

Combine the flour, yeast, and sugar. Add the water and mix until no dry flour remains, then rest 10 minutes. Add the kosher salt and 2 tablespoons olive oil; knead until smooth and elastic, about 7 to 9 minutes. Cover and let rise until doubled, about 60 to 75 minutes. Coat a 13-by-18-inch rimmed sheet pan generously with olive oil. Gently stretch the dough toward the edges, rest 15 minutes if it springs back, then finish stretching it to the pan. Cover and rise 40 to 50 minutes. Heat the oven to 450°F. Press deep dimples across the dough with oiled fingertips. Stir the brine until the salt dissolves, spoon enough over the surface to pool lightly in the dimples, and drizzle with the remaining olive oil. Rest 15 to 20 minutes. Bake 18 to 22 minutes, until golden. Brush lightly with olive oil and sprinkle with flaky salt while hot. Cool on a rack before slicing.

Combine the flour, yeast, and sugar. Add the water and mix until no dry flour remains, then rest 10 minutes. Add the kosher salt and 2 tablespoons olive oil; knead until smooth and elastic, about 7 to 9 minutes. Cover and let rise until doubled, about 60 to 75 minutes. Coat a 13-by-18-inch rimmed sheet pan generously with olive oil. Gently stretch the dough toward the edges, rest 15 minutes if it springs back, then finish stretching it to the pan. Cover and rise 40 to 50 minutes. Heat the oven to 450°F. Press deep dimples across the dough with oiled fingertips. Stir the brine until the salt dissolves, spoon enough over the surface to pool lightly in the dimples, and drizzle with the remaining olive oil. Rest 15 to 20 minutes. Bake 18 to 22 minutes, until golden. Brush lightly with olive oil and sprinkle with flaky salt while hot. Cool on a rack before slicing.
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