@rfusca- Genovese focaccia should be an inch thick, crunchy, soft and brittle, never rubbery, oily; sometimes sprayed lightly with white wine before baking. The typical process takes no less than 8 hours with a long time for rising. Here I propose a much quicker process that is just as good.
1.5 C water
1.75 Tbsp yeast
3-4 C flour
1 Tbsp salt
1 C extra-virgin olive oil
2 tsp sugar
Mix yeast & sugar with 1/2 C warm water. Let work. Pour flour in bowl, add remaining water, salt, & yeast brine. Knead 15-20+ minutes. It should be soft & stretchy - softer & stickier than pizza dough. Place dou…