Focaccia Genovese

Ingredients

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• 500 g strong bread flour
• 420 ml lukewarm water
• 1.5 tsp instant dried yeast
• 2 tsp fine sea salt
• 4 tbsp extra-virgin olive oil, plus extra for the tray
• 3 tbsp warm water, for the brine
• coarse sea salt, to finish

Method

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1. 1Whisk the yeast into the 420 ml of lukewarm water. In a large bowl, stir the flour and salt together, add the yeast water and 2 tablespoons of the oil, and mix with a spatula to a very wet, shaggy dough — there is no kneading here.
2. 2Cover the bowl and let the dough rise at room temperature for 60–90 minutes, until doubled and bubbly across the surface.
3. 3Pour a generous film of oil into a 23×33 cm baking tray, spreading it up the sides. Fold the dough onto itself four times with a wet spatula, turn it into the tray, and gently stretch it to the corners. Leave to puff, uncovered, for 20–30 minutes.
4. 4Heat the oven to 450°F. Whisk the remaining 2 tablespoons of oil with the warm water to make the brine and pour it over the dough so it pools in the hollows.
5. 5Dimple the dough all over with two fingers dipped in the brine, pressing right down to the tray, so the oil settles into every dimple. Scatter lightly with coarse salt.
6. 6Bake for 18–22 minutes until deep gold and blistered, the surface translucent with oil. Cool in the tray for 5 minutes, then lift out and eat warm.