Focaccia Genovese
High-hydration focaccia with a sea-salty, olive-oil-brined top.
In the kitchen
Method
1
Mix dough and bulk ferment at room temperature for 90 minutes.
2
Transfer to an oiled tray and rest 1 hour, then dimple deeply with oiled fingers.
3
Brine the surface with olive oil, water, and flaky salt.
4
Bake at 460F for 18 to 22 minutes until golden and crisp.