Focaccia genovese : Ricetta originale e Consigli
Simona Mirto / Tavolartegusto · tavolartegusto.it · 2018 · Original
Focaccia Genoveseinferred from the title
DietVegetarian. Not vegan: cucchiaino di miele. Reviewed: miele (honey).
Against 5,130 pizza recipes
Focaccia Genovese style, 84% hydration: wetter than 89% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% of recipes that state an oven.
Focaccia Genovese (Genoa, Liguria): thin (2 cm) Ligurian focaccia with a salamoia (oil + water brine) poured into the dimples before baking
Tradition: 65 to 80% hydration (this recipe: 84%) · 425 to 475°F bake (this recipe: 482°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
420g
Hydration
84.0%
Salt
5.6%
Yeast
1.60%
Oil
11.4%
Sauce
n/a
Cheese
n/a
Dough weight
1017g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (11)
- flourr di farina manitoba350g
- flourr di farina 0150g
- waterr di acqua a temperatura ambiente300g
- yeast1 cucchiaino abbondante di lievito di birra secco1 tsp · 8g
- oilr di olio extravergine30g
- sugar1 cucchiaino di miele1 tsp · 4.2g
- saltr di sale fine10g
- water100 – 120 ml di acqua100 ml · 120g
- oil2 cucchiai di olio + un pochino per la finitura2 tbsp · 27.2g
- salt2 pizzichi di sale fine abbondantin/a
- salt1 cucchiaio di sale grosso1 tbsp · 18g
Keep exploring
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Do something with it
- Scale this doughStart from 84% hydration and 5.6% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 84% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia Genovese group marked.
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