Focaccia Dolce Alessandrina | Simple, Sweet Focaccia Recipe

Just about everyone is familiar with focaccia Genovese, but few realize that there is a sweet version hailing from the Piedmont city of Alessandria. The recipe is basically the same as a “normal” focaccia, just with the addition of sugar and a little bit of milk. Because focaccia Genovese is made to be dipped in a sweet cappuccino, a slightly sweetened version works surprisingly well.

Focaccia Dolce Alessandrina | Simple, Sweet Focaccia Recipe

If you love focaccia and have a bit of a sweet tooth, this is a treat you have to try!

Watch the Pasta Grammar video:

FOCACCIA DOLCE ALESSANDRINA RECIPE

Makes: One large focaccia, serves 8

Cook Time: 4 hours, largely unattended

For this recipe, you will need:

• 4 ⅛ cups (500 g) bread flour

• ¾ teaspoon (3 g) active dry yeast

• ⅔ cup (150 ml) whole milk

• 3 ½ tablespoons (50 g) extra-virgin olive oil, divided, plus extra for greasing

• 2 teaspoons (10 g) salt

• 5 ½ tablespoons (70 g) granulated sugar, divided

In a large mixing bowl, thoroughly mix the bread flour and yeast. Add the milk and ⅔ cup (150 ml) of room temperature water while stirring with a wooden spoon. When a rough dough begins to form, add the salt, 2 tablespoons (30 g) of olive oil, and 1 ½ tablespoons (20 g) sugar. Keep stirring or mixing by hand until the oil is mostly incorporated into the dough, then transfer onto a clean work surface and knead until the dough is smooth and even.

Brush the bottom of the mixing bowl with a little olive oil and place the dough inside. Drizzle some more oil on top of the dough and use your hand to spread it evenly on top. Cover the bowl and let the dough rise at room temperature until it doubles in size—about 2 hours.

Generously brush a large baking tray (about 18x13 inches, or 45x33 cm) with olive oil. Transfer the risen dough into the center of the tray. Using your fingers and working from the center toward the edges, press the dough and flatten it out until it evenly fills the tray. If the dough tends to shrink away from the edges of the tray, just let it rest for 5 to 10 minutes and try again when the gluten has relaxed a bit.

Cover the tray with plastic wrap and let the dough rise for an additional hour.

Meanwhile, combine 3 tablespoons of water, and the remaining 1 ½ tablespoons of olive oil and 4 tablespoons of sugar. Stir until the sugar dissolves. This is the sweet version of “salamoia,” which will top the focaccia before baking.

Preheat the oven to 430° F (220° C).

When the focaccia has risen for the second time, use your fingertips to press shallow holes all over the top surface. Drizzle all of the salamoia on top and use your hands to spread it evenly over the focaccia.

Bake the focaccia on a middle rack for 18 to 20 minutes, or until deeply golden on top. For best results, serve warm. The focaccia can be stored in a sealed container at room temperature for a couple of days, or can be frozen.

Buon appetito!