Focaccia all'Olio - Antipasti
“A fugassa” - in Genua, this term describes the “Focaccia” that you come across all over Liguria.
This hand-made Italian flat bread can be enjoyed in many variations. The classical type can be enhanced with various herbs, onions or cheese.
In Liguria, focaccia is served for breakfast, as a snack or as antipasto.
½ litre water and ½ glass olive oil for the mixture,
some coarse salt,
some olive oil and water for the top
Mix the flour, olive oil, sugar and yeast and slowly add water. Once the dough achieves a smooth consistency, cover and leave to rest for 2 hours.
The spread the mixture evenly on a greased baking tray. Spread some oil and water over the top, sprinkle with coarse salt and push in small dents with your fingers. Leave the dough to rest again.
Bake in a preheated oven (200 – 230°C) for about 20 – 30 minutes.
As a special variation, you can prepare a filled focaccia. For this, roll out a thinner dough, layer, for instance, with ham and cheese, place another flat bread on top and knead the corners