Of which 2 g sugars and 2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Allergens gluten
Focaccia genovese
Tall, with dimples of olive oil and brine, from Liguria
In Genoa, focaccia is eaten at breakfast dunked in a cappuccino, and that says it all: it's 2 cm (¾ in) tall, soft inside and crisp outside, and what defines it are the finger dimples where the brine — water, olive oil and salt — pools before baking. No rosemary, no tomato, nothing else: just dough, olive oil and salt.
Ingredients
- 500 g (1 lb) bread/pizza flour (W 260–300)
- 300 g (10½ oz) water
- 30 g (1 oz) extra-virgin olive oil in the dough
- 10 g salt for the dough
- 4 g active dry yeast
- 5 g sugar or malt
- 40 g (1½ oz) olive oil for the pan and the surface
- 40 g (1½ oz) water for the brine
- 6 g coarse salt for the brine and the surface
- 5 g extra-virgin olive oil for brushing — after baking
Method
- Dissolve the yeast and sugar in the water; add to the flour and knead; add the salt and olive oil at the end; knead for 10 min, until smooth and elastic.
- Shape into a ball, place in an oiled bowl and leave covered for 1 h, until doubled.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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