1 kg all-purpose flour
30 g fresh yeast
600 ml water
80 ml extra virgin olive oil
20 g salt
50 ml water
30 ml extra virgin olive oil
Mix flour, yeast, salt and enough water to make dough. Allow to rise for at least three hours covered with a dish towel. Then distribute it uniformly into a rectangular tin, slightly oiled, with a height of about 0.8 inch pressing with your fingers to make small dimples.
Sprinkle with salt, oil and fennel seeds to taste. Bake in a hot oven (400°F) for about twenty minutes.
The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.
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Focacciais made throughout the Mediterranean and was even made by the Phoenicians and Romans. Even though no one knows exactly where exactly focaccia comes from, the most famous and well-loved version is the one from Liguria. Originally considered a peasant’s dish due to the low cost of the ingredients, focaccia quickly became a popular street food in Genoa. In fact, records show that already in the 16th century focaccia was consumed at any time during the day, even during mass. Focaccia was served with wine during the benediction at weddings until the Bishop of Genoa decided to excommunicate anyone, aristocrate or plebian, who ate inside the church.
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