I refined my basic recipe for the Genoese bread called focaccia by adding a lot more olive oil for drizzling after a visit to Liguria Bakery in San Francisco's poetic and magnificent North Beach. Many of the original Italian settlers to the Bay Area hailed from Liguria, and the bakery's focaccia was absolutely authentic and perfect.
Ingredients
Dough
- ½ cup warm water
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 cups high-gluten pizza or bread flour, plus more for dusting
- ¼ cup extra-virgin olive oil
Additional Ingredients
- 1 cup freshly grated pecorino romano
- 1 cup freshly grated Parmigiano-Reggiano
- ¾ cup extra-virgin olive oil
- 2 bunches scallions, cut into 1/8-inch-thick slices
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon coarse sea salt
Preparations
- 1. Put the warm water in a large warmed bowl, add the yeast, and stir to dissolve. Let stand for 3 minutes, or until foamy.
- 2. Add the salt and sugar and stir to combine. Add the flour and olive oil and mix, first with the spoon and then using your hands, until the dough comes together into a ball that no longer sticks to your fingers.
- 3. Wash and dry your hands. Transfer the dough ball to a work surface and knead, occasionally dusting the dough with a teaspoon of flour or so, until you have a smooth, firm ball, about 15 minutes.
- 4. Place the dough in a lightly oiled large bowl and cover it with a clean kitchen cloth. Place the bowl in a warm area (such as above the refrigerator) and let rise until the dough has doubled in size, about 2 hours.
- 5. Punch the dough down and divide it into 2 equal pieces. Shape each one into a ball, return to the bowl, cover, and let rise for 30 minutes.
- 6. Preheat the oven to 450°F. Lightly oil two 11-by-17-inch baking sheets.
- 7. Place each piece of dough on an oiled baking sheet and, using a rolling pan or your hands, flatten it to fit the baking sheet. Using your fingertips, poke indentations across the entire surface of each bread. Sprinkle with both cheeses, drizzle with the olive oil, and then sprinkle with the rosemary, scallions, and salt. Bake for 14 to 15 minutes, until golden brown on top and bottom. Serve warm.
Makes 8 servings
© 2005 Mario Batali from Molto Italiano
Photograph © Beatriz Da Costa
