Ligurian Focaccia - SFAH

Ligurian Focaccia


SFAH? Salt, fat, acid, heat... haven't seen it? It's worth a watch as a giggly Samin takes you around the world to experience Salt, Fat, Acid and Heat. 

So. In a nutshell this recipe is assemble, stir, wait. Plop, spread, wait. Bake. Eat. Super simple. 

You can view her recipe here ligurian-focaccia with my assembly below. 

Combine all wet ingredients. 
Combine all dry ingredients. 
Stir together until combined. 
Cover with plastic wrap. 
Idk. About 10min. Easy. 

Wait 12-14 hours. You know, like whatever is convenient in that range. I start mine just before I go to bed for lunch the next day. 



Dump out on to a well olive oiled half sheet pan. (Non stick is nice here, well oiled is like 3 tbls). 
Stretch dough by grabbing underneath. Typically after my first stretch I wait 10min and finish after the dough relaxes. 

Wait 15 minutes. 

Turn on your over to 450. Preferaly with a pizza stone on the middle rack. If not maybe something else metal? Baking pan? 

Wait 30min... 

Poke the dough with your fingers creating wells for the delicious brine. I oiled my fingers and used a slow down and quick up motion. 

Cover with brine. (4g salt to 80g water) yeah. Water on dough, weird but delicious. 

Sprinkle with flakey salt. 

Bake 15 min. Spin Bake 10-15 more. 

Top not brown enough? Put in on the upper rack for a couple min. 

Remove from oven. Pour another 3-4-5, whatever more tbls of olive oil on top. Let rest 5 min. 

Using a spatula remove from pan and let cool on a rack. 


Eat. 

Location: Boston, MA, USA

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