Focaccia Genovese is characterized by its crispy, olive-oil soaked crust and soft, airy interior. The secret is "Salomoia," a brine of water, oil, and salt poured over the dough before baking, which keeps it moist and creates the signature white holes where moisture pooled.
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Mix the flour, salt, sugar, and instant yeast in a large bowl.
Pour in the warm water and 40ml of olive oil. Mix with a spoon until no dry flour remains. The dough will be very sticky (80% hydration).
Perform a series of "stretch and folds" in the bowl. Grab the edge, pull up, and fold over. Rotate bowl and repeat 4-5 times.
Cover the bowl and let rest for 30 minutes. Perform another set of stretch and folds.
Cover and let rise in a warm spot until doubled in size.
Pour 40ml of olive oil into a 9x13 inch baking pan. Transfer the dough into the pan. Flip it once to coat in oil.
Gently stretch the dough to fill the pan. If it springs back, for 10 minutes and try again.
Let the dough in the pan, uncovered, for 45 minutes until bubbly and airy.
Preheat oven to 230°C (450°F).
Make the brine (Salamoia): Whisk together 20ml olive oil, 2 tbsp warm water, and a pinch of salt.
Oil your fingers. Deeply dimple the dough all over with your fingertips, pressing down to the tray. Pour the brine over the top, letting it pool in the dimples. Sprinkle with rosemary and flaky salt.
Bake for 25-30 minutes on the lowest rack until deep golden brown and crispy.
Transfer to a cooling rack immediately to prevent the bottom from devastating sogginess.
