Focaccia Genovese. Liguria is a region rich in traditions and culture. The first time I visited the Italian Riviera (many years ago) I was enchanted by the typical characteristic of those places. One morning I was when I went to breakfast at the bar, I saw the gentlemen at the table intent on enjoying their cappuccino, until nothing strange, but after a moment I realized that I consumed not the cappuccino with a common brioches, but with a flatbread. As a good pizza maker, I could not help but order the same breakfast. It is from that morning I met the focaccia Genovese, it was love at first sight!
Photo taken from: http://www.lericettediteresa.it/
It is called by all the Genoese “fugassa” and has become a "slow food" presidium.
Often used in place of bread, is high not less than 2 cm, usually consumes already with breakfast, as a partition in the morning or as an aperitif, accompanied by a glass of white wine, the famous "gianchetto".
The thing that sets it apart from most other types of flat bread that is before the last rising, is coated with an emulsion consisting of extra virgin olive oil, water and salt.
Focaccia Genovese Recipe
La Focaccia Genovese needs at least 6 hours of leavening seen that for its dough we will use a flour reinforced, then knead in the morning and then fire it in the evening. Given its softness, this pizza is preserved perfectly without losing its characteristics for a few days.
To prepare a baking sheet 30 x 40 centimeters which are the standard sizes of the home oven, you'll need:
600 grams of flour type 00 Reinforced (in 280-300)
400 Ml of warm water
10 grams of yeast
30 Ml extra virgin olive oil
20 grams of salt
2 tablespoons sugar
Preparation of focaccia Genovese
In a container knead the ingredients adding salt only at the end of the dough. The dough having a high percentage of water will prove to be sticky. Do not worry, must be so.
Sprinkle a baking pizza with extra virgin olive oil, pour the mixture in the center of the pan and grease it well with oil to prevent during the leavening to form a crust.
Let stand for 4 hours in a warm place in the house.
Spent the first rising phase, roll out the dough with your fingers on the entire surface of the pan and let rest again for the second leavening phase for other 2 hours.
He spent two hours, take your pizza yeast and practice of the holes with your fingers along the surface. Take a glass, fill half water and half of extra virgin olive oil, emulsionatelo well and spray it over the entire surface of the pizza. Add salt as seasoning and bake in the oven pre-heated to 200 degrees for 15/20 minutes.
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