Overnight panettone: King Arthur version
A modern instant-yeast panettone with an overnight flour-and-water preferment and mixed dried fruit. It is separate from specialist sourdough panettone methods.
Modern method
Genovese focaccia: Ezio Rocchi's version
Fügassa alla genovese · Focaccia Genovese
Fresh-yeast focaccia with olive oil and brine in its dimples, made in two 30 × 40 cm trays. It is separate from the sourdough focaccia formula.
Oil and brine in the dimples
Dimpling creates pockets for the surface dressing. The tray edges must stay in contact with the dough so the liquid remains above it. This fresh-yeast method should remain separate from a sourdough adaptation.
The source recommends storing the baked focaccia in a paper bag for up to one day or freezing it after baking; it advises against freezing raw dough. These are source-specific storage recommendations, not validated safety limits.
Sources for this section
History
Ezio Rocchi's contemporary Genoa-style focaccia formula, published by GialloZafferano. No earliest attestation is established.
Ingredients
Yield 2 30 × 40 cm trays, eight servings total · Scaling: source batch only
Type 00 flourDough; source specifies W280.
400 g
Manitoba flourDough; source specifies W400.
250 g
WaterDough; room temperature.
335 g
Fine saltDough.
13 g
MaltDough; source allows equal-weight brown sugar.
10 g
Fresh baker's yeastCrumble into dough.
18 g
Extra-virgin olive oilDough.
30 g
Extra-virgin olive oilPan bases; 15 g per tray.
30 g
Extra-virgin olive oilSurface; 30 g per tray.
60 g
WaterBrine.
200 g
SaltBrine.
10 g
Flour for dustingSmall amount; unspecified.
Amount not stated
Method
Risks and precautions · Standard risk
Raw flour
Raw grain flour can carry harmful bacteria.
Hazard sourceDo not taste raw dough. Keep flour away from ready-to-eat foods and clean hands, utensils and surfaces after handling.
Control sourceGolden colour is a quality cue, not proof of safety. The bake setting is not a validated internal-temperature endpoint. No validated storage limit is supplied.
- Mix flours with most dough water. Add malt and dough salt, remaining water, then crumbled yeast. Knead vigorously; incorporate dough oil after the dough begins becoming elastic. Work about 13–15 minutes until smooth.
- Divide in two; form rectangles, fold in thirds and roll up with seams underneath. Cover and rest 30 minutes.
- Oil each tray with 15 g oil. Roll each portion rectangular and transfer to cover 70–80% of its tray. Cover; rest 20–30 minutes.
- Press dough out to the edges, keeping it against the tray so brine cannot run beneath. Smooth, cover and rest 1 hour.
- Dissolve brine salt in its water. Lightly flour the dough and press closely spaced dimples with angled fingertips.
- Add 30 g surface oil and 90 g prepared brine per tray, spreading into dimples. Leave uncovered 40–45 minutes. The brine batch makes more than the stated application; do not pour all of it on.
- Bake in a preheated static oven at 230°C for about 15 minutes until golden. Cool a few minutes before cutting.
Conditions
Yield2 30 × 40 cm trays, eight servings total
Active time30 min
Fermentation2.5–2.75 h
Temperature controlAmbient, monitored
Places
Liguria
Documented preparation · Region evidenceGenoese regional association, not a dated birthplace claim.
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Sources
GialloZafferanoRecipe · Identity · Geography
Focaccia (fügassa) alla genovese (Genoa-style focaccia)Two-tray dough, staged rests, dimpling, separate brine batch/application and static-oven bake.
Recommends storing the baked focaccia in a paper bag for up to 1 day, or freezing after baking; it does not recommend freezing raw dough. This is source advice, not a validated safety duration.
Cited in: Oil and brine in the dimples
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour hazards and handling.