Ligurian Focaccia is my favorite type of focaccia. It is much thinner, crispier and oilier than the typical focaccia. It is great for sandwiches and just snacking throughout the day.
I fell in love with this while my family stayed in Portofino, Italy. My sister and I would go to the market each morning to buy a loaf of this delicious focaccia. We could not get enough of it! In Italy they typically make it with brewers’ yeast, if you have any on hand you can use it in place of the honey and dried yeast.
Ligurian Focaccia
Ingredients
1C Warm water
1t dried yeast
2 ½C All-purpose flour
1t Honey
1T Sea Salt
2T Extra-virgin olive oil + additional for pan
For the brine:
3T Water
3T Olive oil
Sea salt, course
Directions
In a medium bowl combine one cup of warm water, two tablespoons of olive oil and yeast. Let stand 5 minutes.In a large mixing bowl, add one cup of flour with water and yeast mixture. Mix with a dough hook until well combined. Then add remaining flour, salt and honey. Continue to mix with dough hook until all ingredients are well incorporated and dough makes a ball (should be elastic and slightly sticky). Drizzle with a little olive oil and cover with a warm damp cloth and leave out at room temperature to ferment for 4 hours until dough has doubled in volume.
On a rimmed baking sheet drizzle some additional olive oil. Place dough in pan and gently spread dough to the edges of pan. Cover dough with damp cloth and let rest for an additional 30 minutes. The dough has elasticity so you will need to repeat pushing it out to the sides after it rests.
Heat oven to 450°
Dimple the dough by pressing your fingertips into the dough. Sprinkle with salt and pour three tablespoons of water and three tablespoons of olive over the top. Place in preheated oven and bake for 20 – 30 minutes.
Cibo E Famiglia 