Authentic Focaccia Genovese by Memorie Di Angelina

Ingredients

• 1 cup Lukewarm water
• 1 tsp Active dry yeast
• 1 tsp Honey
• 2 1/2 cups All-purpose flour (plus more if needed)
• 1 Tbsp Salt
• 2 Tbs Olive oil (for dough)
• 2-3 Tbs Water (for finishing)
• 2-3 Tbs Olive oil (for finishing)
• Coarse salt For sprinkling
• Optional Rosemary leaves
• Optional Thinly sliced onions, moistened with olive oil
• Optional Olives
• Optional Cherry or grape tomatoes

Instructions

1. In a standing mixer bowl, whisk together the lukewarm water, yeast, and honey. Let stand for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 1 cup of flour and mix with the dough hook until a smooth paste forms. Then, add the salt, 2 tablespoons of olive oil, and the remaining flour.
3. Continue mixing until a nice, elastic, and slightly sticky dough ball forms. The dough should pull away from the sides of the bowl but remain slightly tacky to the touch.
4. Shape the dough into a ball, place it back in the mixing bowl, and cover with a clean towel. Let it rise in a warm place for at least 2 hours, or until doubled in size (up to 3 hours is fine).
5. Generously oil a 9"x13" baking pan. Transfer the risen dough to the oiled pan and flatten it into a rough rectangle. Flip the dough to coat both sides with oil, ensuring it won't stick.
6. Cover the pan with plastic wrap or parchment paper, then a light towel, and let the dough rest for 20-30 minutes to soften and make it easier to spread.
7. Gently spread the dough with your hands until it evenly covers the entire surface of the baking pan. It should be a thin layer.
8. Cover the dough again and let it rise in a warm place for 45-60 minutes, until visibly puffy.
9. In a small cup, mix together 2-3 tablespoons of water and 2-3 tablespoons of olive oil. Pour this mixture evenly over the surface of the risen dough.
10. Using your fingertips, press down firmly to create dimples all over the dough, allowing the oil mixture to pool in the indentations.
11. Sprinkle generously with coarse salt and any desired optional toppings like rosemary leaves, onions, olives, or tomatoes.
12. Bake in a preheated oven at 400°F (200°C) for 20-30 minutes, until the focaccia is golden brown and the edges are crispy.
13. Remove the focaccia from the oven and immediately cool it on a wire baking rack to ensure a crispy bottom crust. Serve warm or at room temperature.