Usuba
Genoese Focaccia
An Italian flatbread with a crispy crust and soft crumb inside. The dough made with beer yeast rises twice, then is hand-stretched with characteristic dimples that are filled with olive oil and coarse salt. Baked until golden brown.
- Total
- 300 min
- Standard serving
- 109.7 g
Ingredients
Total 5
Instructions
- 1
Step 1
Pour some of the flour onto the work surface and form a well in the center.
- 2
Step 2
Dissolve beer yeast in a small amount of warm water. Combine with flour and knead the dough as you would for bread. Cover with a warm cloth and leave to rise in a warm place for 2 hours.
- 3
Step 3
Add the remaining flour and olive oil. Knead until you have a soft, elastic dough. Let it rise for another 2 hours.
- 4
Step 4
Roll out the dough on a baking sheet with your hands, creating characteristic indentations from your fingers — they will collect oil during baking.
- 5
Step 5
Sprinkle with coarse salt. Let the dough rest for a bit, then bake in a preheated oven at 200–230 degrees.
- 6
Step 6
Bake for about 30 minutes until golden brown.
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