The original genovese focaccia
80 g Flour
80 g Malt extract
3 g Salt
6 g Fresh yeast
6 g Sugar
95 g Water
20 g Olive oil
Mix the flour, salt and malt extract together. Once mixed, add the fresh yeast and oil, then add the water.
Continue mixing until the dough is as elastic and watery as possible. Roll into a ball and leave for 2 hours in the fridge for the dough to rise.
Then press and pull out the dough into a large baking sheet. Add a bit of water and oil on top as well as a sprinkle of salt. Rub it all over and press your fingers into the dough.
Leave for 2 to 3 hours to rise, until the dough is 3 times its original volume. Cook in a preheated oven for 15 minutes at 300ºC, or in the hottest oven possible.
