Focaccia alla genovese (fügassa)

Liguria is a western, coastal region of Italy known for its great quality olive oil. Its capital is Genoa, where pesto alla genovese comes from, but also the subject of this recipe - focaccia alla genovese. In the local dialect, it is called 'fügassa'. The characteristics of this particular type of bread are a maximum height of 2 cm and the use of brine in the baking process. This makes the focaccia crispy on the outside and very tender on the inside.

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Directions

Dissolve the yeast in water.
Add the rest of the ingredients and knead the dough lightly (the dough for focaccia will be very soft and sticky).
Cover the dough and set it aside at room temperature for 20 minutes.
After resting, wet your hands in water. Gently lift the dough and fold it under yourself several times turning it 90 degrees after each fold. This is known as the "coil fold" technique.
After folding the dough, cover it again and let it rest for 20 minutes.
Repeat the process of kneading and resting the dough one more time.
After kneading, the dough should be smooth. Set it aside covered for 1h at room temperature. Then transfer it to an oiled bowl, cover and refrigerate for 12 to 40 hours.
The stronger flour you use, the more water the dough can absorb and the longer it can lie in the refrigerator (the strength of the flour depends on the amount of protein).
6 hours before baking, take the dough out of the refrigerator so it warms up and doubles in volume.
An hour before baking, transfer the dough to the baking pan generously coated with olive oil.
Personally, I use a standard rectangular cake pan or I split the whole thing into 4 balls and bake them in small round pans.
Spread the dough with oil-moistened hands all over the pan, then make characteristic indentations in the dough with your fingers.
Mix salt and water to prepare the brine.
At this stage you can add toppings such as olives, tomatoes or fresh herbs.
Pour the brine over the focaccia and set aside uncovered for 1h.
Preheat the oven to 240°C (460°F). Bake with both, top and bottom settings.
Before baking, it's a good idea to sprinkle salt on the dough. Flaky salt will work best.
Place on the lower side of the oven for 15 minutes.
Then move the focaccia closer to the top for 5-7 minutes to crisp up the top.
After baking, transfer the focaccia to a rack. This will help it maintain its crispness. It's a good idea to brush the top with an extra layer of olive oil. As the dough cools, it will absorb the excess.