Focaccia Genovese "Genovese's Focaccia"

The easier way to make a very good Focaccia!!!

I am addicted to it.

Be aware that it's a potent aphrodisiac. Hihi! (At least for me)  

 

    Ingredients:



    3 cups White Flour
    7 g. of Dry Yeast
    1 cup Warm Water
    3 Tbsp Extra Virgin Olive Oil (Extra olive oil for the topping)
    1 tsp Sugar
    1 tsp Salt
    Rock Salt
    Fresh Rosemary



Put the flour in a bowl shake the bowl to flatten the flour, add yeast, warm water (do not put hot water or it will cook the flour), sugar and salt and the olive oil, let the yeast form some bubbles. With wet hands start mixing the ingredients and knead energically for 10 minutes.
When the dough is elastic, shape a ball, brush the ball with some olive oil, and place it covered with a warm wet cloth away from currents. 

Let it rise for at least 30 minutes in a warm place.

Line a baking tray with baking paper, place the dough in the tray and gently shape into a rectangle or a disc about 1 inch high. Using your fingertips make holes all over it. (those holes are the carattaristic trademarks of the focaccia) 

Let it rise for 30 minutes again. 

Brush the olive oil on top of the pizza, saturating the holes you made and sprinkle with salt and rosemary.

Preheat the oven to 220 C and bake in the center of the oven for about 25 minutes.

Every 10 min splash the pizza with a bit of water to keep humidity.

The pizza is ready when the surface is golden brown.

Fill with prosciutto and buffalo mozzarella, (as shown in the picture) or use like bread to "mop up" (do the scarpetta) on any saucy dish.

Ps: Keep the pizza out of the fridge for maximum 2 days.

Enjoy!!!