Recipes Bread Yeast Bread Recipes Flat Bread Recipes Sourdough Focaccia alla Genovese 5.0 (1) 1 Review 5 Photos Classic Genovese focaccia made without commercial yeast. I adapted this recipe during the Covid-19 lockdown. Using a mother dough gives the taste an edge commercial yeast just can't achieve. I do the second rise overnight. This way it will be ready to bake for lunchtime. Submitted by Buckwheat Queen Updated on January 4, 2022 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 25 mins Cook Time: 20 mins Additional Time: 5 hrs Total Time: 5 hrs 45 mins Servings: 8 Yield: 1 12x16-inch focaccia Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 ½ cups high-protein bread flour (such as King Arthur Flour®), divided 1 cup water, divided ¾ cup sourdough starter discard, at room temperature 6 tablespoons extra-virgin olive oil, divided, or as needed 1 teaspoon fine sea salt 1 tablespoon water 12 pitted green olives 6 cherry tomatoes, halved 1 sprig fresh rosemary ½ teaspoon flaked salt Directions Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours. Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes. Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight. Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height. Preheat the oven to 400 degrees F (200 degrees C). Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top. Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving. I Made It Print Nutrition Facts (per serving) 270 Calories 12g Fat 34g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 270 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 8% Cholesterol 0mg 0% Sodium 479mg 21% Total Carbohydrate 34g 13% Dietary Fiber 2g 6% Total Sugars 1g Protein 6g 12% Vitamin C 3mg 3% Calcium 23mg 2% Iron 6mg 35% Potassium 122mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.