This Focaccia di Voltri recipe is for a variation coming from Voltri where the focaccia has been considered a local specialty for a long time. As early as the beginning of the 20th century workers in the shipyard in town were buying a piece of the focaccia for breakfast in the morning, as well as some of the local bakers were taking pieces of it to the train station and selling it directly to train passengers in transit.
What is typical for this focaccia is that it is very thin but not too dry; oily, but not too greasy; tasty, but not too heavy. So experiment with making your own...
Dissolve the yeast in a one-half cup of warm water with the helping of a fork. It is important to make sure that the water is indeed warm and not boiling hot.
Next place the flour on a tray in the form of a well and pour the yeast mixture in the well. If you do not have a kitchen mixer , mix the flour with your hands and work the dough until it absorbs the liquid. The aim is to get to soft, homogeneous dough so pay attention while you are working the dough - add a little water if it feels too dry; or a little flour if it gets too sticky.
Always add small amounts of water or flour as it will make it easier for you to get to the right consistency. The more you work the dough the better will be the result.
Next cover with the prepared dough and leave it to rest for about 2 hours, under a cloth. The warmer the place, the quicker it will grow.
Check the dough after the 2 hours to make sure that it is pretty grown (at least doubled in size). Next place the dough on the kitchen plot and spread it out with a rolling pin until you get a sheet of dough as thin as possible. Next take a wooden kitchen board, generously sprinkle it with maize flour and place the stretched dough on it to rest and further rise for about an hour.
Next warm your oven to about 200-220°C or 392-428°F.
Take a baking tray and grease its bottom with extra virgin olive oil and generously sprinkle some more maize flour. Next, take the stretched dough and place it in the tray. Sprinkle the dough with salt (better if it is freshly grounded salt or Fleur de Sel ) and drizzle olive oil mixed with a little water. Work the olive oil into the dough to make sure it covers the whole surface and finish off by doing the characteristic focaccia dimples by pressing your fingers in the dough.
Then put in the warmed oven, and cook for about 10 mins or until the focaccia gets to a beautiful golden colour. Serve warm and enjoy !
Similarly to the traditional focaccia recipe , you can use the focaccia di Voltri recipe as a base for making your own variations using olives or onions on top.
Make your own Focaccia di Recco
Make your own Focaccia con la Cipolla
Make your own Focaccia con le Olive
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