Ligurean focaccia with aromatic herbs

In recipe is a play on the traditional recipe for focaccia of Liguria, which is seasoned with aromatic herbs to bring to give the dish more lively flavors. 

Ingredients

Servings 4

• 1 ¼ lb all-purpose flour
• 1 oz fresh yeast
• 5 oz extra virgin olive oil
• water to taste
• ⅜ oz salt
• ⅜ oz coarse salt
• 1 ¾ oz sage
• 1 ¾ oz rosemary
• 1 oz thyme

Preparation

30 minutes preparation + 20 minutes cooking

Step 1

Make a well with the flour, add the fine salt and dissolve the yeast in a little bit of warm water, letting it rest for a couple of minutes. Pour the water and yeast into the center of the well and add the aromatic herbs.

Step 2

If necessary, add more water, and begin working the dough. Then add the oil and the rest of the ingredients. Continue working the dough until you uniform and fairly soft, yet elastic. Then, let rise in a warm place in a bowl covered with a dishtowel for about an hour.

Step 3

Oil a baking dish and stretch out the dough on top using your hands. Brush the top of the focaccia with oil, sprinkle with coarse salt and let rise for 20 more minutes.

Step 4

Bake in a  200° C (390° F) oven until the exterior is crispy.

Chef's Tips

To give the right color to the focaccia, add a tsp of sugar to the dough while kneading.

Did you know that…

The longest focaccia ever made was over 807 meters (2,650 ft) and was baked on July 27, 2008 in Borzonasca, Liguria. The focaccia called for 300 kg (660 lb) of flour and 150 l (40 g) of water, gluing together the pieces made by the local bakers using a special kitchen glue after cooking.

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