Genoese focaccia: the recipe

At a glance

• Method: Preferment, without autolyse
• Preferment: Biga — 20% of the flour
• Mixing: By hand

• Number of pieces: 1
• Weight per piece: 550 g
• Preferment weight: 100 g
• Dough weight: 446 g
• Total dough weight: 550 g

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 1 piece of 550 g, kitchen at 20 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Biga: make it and let it ferment (at room temperature) (16 hours)

   • Weigh the ingredients
   • Make a mix with 1 ice cube and 14 g of water at room temperature (to get it to 11 °C)
   • Dissolve the yeast in the water
   • Mix roughly
   • Transfer to a container, covered but not airtight
2. Weigh the ingredients and knead (25 min)

   • Use water at 36 °C
3. End of mixing, start of bulk rise (at room temperature) (1 h 15 min)
4. Divide/shape, start proofing (at room temperature) (1 hour)

   • Divide the dough into the pieces set in Format, one per pan.
   • Let it rest 15 minutes, then stretch it by hand helped by a rolling pin and partially spread it into the oiled pan.
   • After resting in the pan, finish the shape and dimple it with your fingertips.
5. Ready to cook

   Prepare a brine with water equal to about 5% of each piece's weight and salt equal to a tenth of that water (for 550 g of dough: 30 g of water and 3 g of salt), then pour it over the surface; add onions if you like.

Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator

Baking

1. • conventional oven, without steam
   • Overall temperature: 220 °C
   • Time: 21 minutes
   • On the oven floor, until the top is browned: in an aluminium pan the base stays soft

The calculator adapts baking times to the weight of your pieces. Open the calculator