Focaccia Genovese

a slice of sourdough focaccia with onion toppings

My irresistible sourdough 'Focaccia Genovese' is a thin flatbread made with shredded potatoes or onions and baked until golden and crisp.

Course Appetizer

Diet Vegan, Vegetarian

Prep Time 1

Cook Time 20

Inactive Time 8

Total Time 9 20

Servings people

Calories 309

Author Timothy Pakron

Ingredients

Dough

325 g bread flour 2 ⅓ cups
275 g water 1 ¼ cups
50 g active starter 2 tablespoons
6 g fine sea salt 1 teaspoon
8 g olive oil 2 teaspoons

Optional Toppings

1-2 small russet potatoes julienned
1 medium onion thinly sliced
Drizzling olive oil
Large handful fresh herbs (such as parsley or thyme) to garnish

Brine

50 g water 4 tablespoons
40 g olive oil 4 tablespoons
8 g fine sea salt 2 scant teaspoons

Instructions

Make the dough: In a large mixing bowl, combine the flour and water. Mix well until incorporated and cover (using your hands or a Danish dough whisk). Let it rest for 20 minutes (this is called autolyse!). Once rested, add the active starter, sea salt, and olive oil. Using wet hands, combine and mix the dough for a good 5 minutes using the Rubaud method, like in this video. Then let the dough rest for 30 minutes.
Coil fold the dough: Next, grease a separate bowl and set aside. Using wet hands, coil foil the dough a few times, rotating the bowl as needed, until it comes together into one blob, like in this video. Then transfer the dough to the set-aside well-greased bowl. Cover and let it just about double in size on the counter, around 7-8 hours (depending on the temperature of your kitchen).
Preheat the oven and stretch the dough: Once the dough has doubled in size and you are ready to bake, preheat the oven to 500°F (260°C). Then use well-oiled hands to split the dough into two equal parts. Transfer one piece into a well-oiled large cast iron skillet or baking sheet (and cover the remaining dough and place it in the fridge until ready to bake). Using your fingers, spread the dough out into a thin circle or rectangle. Let rest for 10 minutes while you prepare the toppings.
Mix the brine: In a large shallow bowl, add the water, olive oil, and salt. Whisk until creamy. Set aside.
Prepare and add the toppings: While the dough is resting, use a julienne peeler (or knife or mandoline) to peel the potato or slice the onions with a large knife. To a small bowl, add the potato or onions and a drizzling of olive oil. Toss well to coat. Then use your fingers to sprinkle and spread the toppings over the dough and gently press them in. (If you are not using any toppings, simply dimple the dough with your fingers.)
Add the brine and bake: Whisk the brine again and then pour it evenly over the bread. Bake for 13-15 minutes, then broil for around 3-5 minutes, until the potatoes or onions and edges are slightly golden. (Always keep a close eye on it when broiling. You just want to achieve a little color on the top for extra flavor and texture.) Remember: every oven is different. If the bread needs additional time, simply add it!
Cool and serve: Once the loaf is done, use a thin spatula to transfer it to a wire rack to cool for 10 minutes. Sprinkle with roughly chopped fresh herbs, if using, slice, and enjoy!

Notes

This dough recipe can be baked as one thicker loaf or two very thin and crispy loaves. If you are making two loaves, simply divide the brine in half and separate the toppings evenly. You can place the other half of dough in the fridge (covered) and bake it off within 24 hours.

If using the potato topping, make sure to cut them right before using them, as they will brown quickly.

Instead of using a large cast iron skillet (around 13 inches), you could also use the dough on a large baking sheet or in a baking dish (there is a cast iron dish linked above), resulting in a rectangular shape. Just make sure to grease it well or the dough will stick!

If you'd like to make the dough in advance, after the coil fold, you can transfer the dough to a covered bowl and keep in the fridge for up to 2 days. When ready to bake, let the bowl sit at room temperature until it has doubled in size. (Chilling the dough will greatly reduce the rising of the dough, so keep that in mind.)

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