Genovese focaccia recipe

 Get ready to excite your taste buds and your friends and family with this dish. This Italian flatbread is soft on the inside with a delicious crust, and with customizable vegetable options so you can make it your own.

 

Servings: 16

INGREDIENTS

Dough

  • 2 cups water, lukewarm

  • 3 teaspoons malt, honey, or sugar

  • 2 teaspoons dry yeast

  • 3 cups bread flour (more if needed)

  • 2 cups whole-wheat flour

  • ¼ cup extra-virgin olive oil

  • 2 teaspoons salt

Salamoia and topping

  • ½ cup lukewarm water

  • ½ cup extra-virgin olive oil

  • 1 ½ teaspoon sea salt flakes (you need additional sea salt to sprinkle on top)

  • 3 garlic cloves, crushed

  • ½ cup parsley, chopped

  • 2 cups cherry tomatoes, sliced in half (optional)

  • 1 small red onion, thinly sliced (optional)

  • Any extra veggies

DIRECTIONS

  1. In a mixing bowl, add lukewarm water, sweetener (malt, sugar, or honey), and yeast. Let sit for a few minutes until yeast is completely dissolved and slightly bubbling on top.

  2. If you’re using a stand mixer, use the dough hook attachment. Add flour, olive oil, and salt.

  3. Start kneading on low speed. Once flour has been completely incorporated, increase the speed and knead for 5 to 7 minutes, until the dough comes together around the kneading hook and becomes elastic and smooth. Add a bit more flour if needed.

  4. Place the dough in a large, greased bowl or on a large plate that's dusted with flour. Cover the bowl with plastic wrap or a kitchen towel. Let rise for 20 minutes in a warm place (75-80 degrees). The dough will just about double in size. Note: The dough can sometimes stick to the plastic wrap, so spray your plastic wrap with a bit of cooking spray.

  5. Pour extra-virgin olive oil on a 9-by-13-inch baking pan and coat evenly. Let the dough come out from the bowl or plate onto the pan.

  6. Using your hands, pat the dough down to fit the pan. Try to maintain the same thickness all over the pan.

  7. Start the salamoia by quickly beating lukewarm water with extra-virgin olive oil and sea salt.

  8. Make dimples in the dough with your fingertips and cover the dough with a generous amount of the olive oil, water, and salt mixture, allowing the salamoia to pool in those dimples. Let rise for an hour.

  9. Sprinkle with more coarse sea salt or sea salt flakes. Then add your vegetables. Bake at 475 degrees for 20-25 minutes in the lower part of the oven.

  10. Once out of the oven, brush your focaccia with extra-virgin olive oil to taste.

NUTRITION

200 calories; 28 g carbohydrates; 3 g fiber; 5 g protein; 5 g fat 

CUSTOMIZE THIS RECIPE TO YOUR GOALS

  • Destress: To make a true Italian delicacy, and boost your vitamin B-12 consumption, top warm focaccia with grated Parmesan and thinly sliced prosciutto.

  • Stay active: Try topping your focaccia with some quickly sauteed mushrooms prior to baking. This adds some Vitamin D, which helps recharge your mitochondria, the powerhouses of your cells.

  • Maximize performance: Top with arugula tossed with balsamic vinegar for a fresh and vibrant flavor combination. Arugula has natural nitrate, which can reduce blood pressure and enhance exercise performance in healthy individuals. 

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