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Focaccia Alla Genovese

"This is a traditional olive oil flat bread from Genoa Italy. It takes a number of time to make, however the extra rising time offers the bread a gorgeous taste."

Ingredients :

1/2 cup warm water
1/2 teaspoon lively dry yeast
2 half of cups unbleached bread flour
half of teaspoon salt
half of cup bloodless water
1 tablespoon greater-virgin olive oil
1/four cup Biga
1 tablespoon extra greater-virgin olive oil for brushing
2 teaspoons cornmeal for dusting

Instructions :

Prep : P14D	Cook : 4M	Ready in : P14D

Place half of cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand till yeast is absorbed, about 10 minutes.
Combine flour and salt in a huge bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir collectively the use of a strong wood spoon.
When the dough comes together, turn out onto a floured surface, and knead vigorously for approximately 20 minutes. Take some 1 to two minute breaks if you like. The dough might be truly sticky till it's miles completely kneaded. Form dough into a ball. Rub the inside of a easy bowl with oil, and vicinity the dough in it. Turn to coat the ball with oil. Cover with a towel and let upward thrust at room temperature till doubled in length. This will take approximately 1 half of hours.
Punch down the dough through folding the edges into the center and turning it over so the top is once again easy. Cover the bowl once more, and permit the dough upward thrust a 2nd time till doubled, about 45 minutes.
Turn the dough out onto a floured surface and gently flatten into an eight inch square the usage of the palms of your palms. Cover and allow rise again.
Preheat the oven to 425 stages F (220 stages C). Place a baking stone in the oven even as it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough rectangular. Use your arms to make a dimpled surface through pressing them about 3/four of the manner down into the dough. Mist with water.
Sprinkle a touch cornmeal over the floor of the baking stone. Slide the square off of the peel onto the baking stone. Mist a few water into the new oven, and speedy shut the door.
Bake for half-hour inside the preheated oven, until the top is golden brown. Remove from the oven to cool on a cord rack. Brush the floor with remaining olive oil while the foccacia remains hot.

Notes :

If you do no longer have a peel or baking stone, the bread can be fashioned and baked on a baking sheet dusted with cornmeal.
Get the recipe for Biga

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