What do I do in Italy on my first day? {eat focaccia “salty oily goodness”)

One of my first stops in our little beach town every time I come is to a Focacceria. This is a bakery in our region of Italy, usually specializing in focaccia. When our guests arrive every summer it is my great pleasure to introduce them to our focaccia. You probably think that you have had focaccia so what’s the big deal? Once our guests taste the focaccia from our region Liguria, specifically from a town known for it’s focaccia, “focaccia di recco” they realize that they have never tasted focaccia… and that’s the truth. Something about the water and the flour, the salt and sea air, whatever it is it rocks the focaccia in our town.
Italians are funny about food, when you live here you realize it’s sort of a competition. Who has the best meat, espresso, pastries, olive oil, wine and yes, focaccia. I am pretty sure I found the best one in town. It was hard to convince my Italian friend to try it. But one day I twisted her arm, and she had to admit, it was really good. I have attempted to replicate the recipe at home. Here’s my best shot. Try it and let me know how you like it. I would love to hear how yours turned out.

FocacciaServes 4

3 cups double zero flour (super fine flour)

1 package dry yeast

1/3 cup warm water

1 cup water

½ cup extra virgin olive oil + 1 teaspoon for the cookie sheet + 3 tablespoons for finishing before baking, 1 tablespoon to finish after baking

2 tablespoons coarse salt + 1 teaspoon for finishing
1. Place the yeast in a small bowl with 1/3 cups water and let proof in a large bowl. put flour and oil and salt and water, combine until it forms a sticky dough, it should be very sticky. Flour your surface and turn the dough onto floured surface. knead gently for a minute until dough forms a soft dough.2. On an oiled cookie sheet with a lip, spread the dough out to fit the cookie sheet. With your index fingers poke dimples into the top of the dough.3. Let rest for 30 minutes, then repeat by poking dimples into the risen dough, and let rest for 30 minutes.4. Before placing in the oven, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon coarse salt.5. Bake at 400 for 30 minutes. Remove sprinkle with 1 tablespoon olive oil cool and eat warm or at room temperature. The key is to let the oil soak in as the focaccia cools.
Serving suggestions: I love to use focaccia as an appetizer with olive spread, Parmesan cheese, Parma ham, and a summer crisp rose wine this makes the perfect start to a perfect evening. Ciao!