Focaccia Genovese
A classic Italian bread with a soft interior and a crunchy, golden exterior.
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- •Strong flour
- •2 teaspoons Dry yeast
- •Malt
- •12 ounces WaterRoom temperature
- •Olive oil
- •Lard
- •Salt
- •2 OnionsSliced
- •OlivesSoaked in water
- •BrineWater with 5% salt
- 1
Mix strong flour, dry yeast, malt, and water to form a dough.
10 min
- 2
Add olive oil and lard to the dough.
2 min
- 3
Knead the dough by hand for 15 minutes or use a stand mixer for 10 minutes at low speed.
15 min
- 4
Let the dough rest for 30 minutes.
30 min
- 5
Divide the dough into two portions and fold each portion.
10 min
- 6
Let the dough balls rest for another 30 minutes.
30 min
- 7
Flatten the dough and place it in baking trays.
10 min
- 8
Let the dough rise in the tray for an hour.
1h 0m
- 9
Prepare toppings: slice onions and soak olives.
10 min
- 10
Make holes in the dough, add olive oil and brine.
10 min
- 11
Let the dough rise for 45 minutes.
45 min
- 12
Preheat oven to 450°F (230°C) and bake for 15 minutes.
15 min
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Pizza
Any style of pizza