Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, focaccia alla genovese. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Focaccia alla Genovese is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Focaccia alla Genovese is something which I’ve loved my whole life.
There's no need to say that the true focaccia can be found only in Genoa city. Focaccia genovese autentica - cucina tradizionale -in cucina con lo chef paul kler. Reviews for: Photos of Focaccia Alla Genovese.
To get started with this recipe, we must first prepare a few ingredients. You can have focaccia alla genovese using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Focaccia alla Genovese:
- Prepare 300 g Flour "00"
- Take 155 ml Water
- Take 15 ml Extra Virgin Olive Oil (good quality one!)
- Prepare 6 g Salt
- Make ready 8 g Yeast
- Get For the coating
- Get 5 g Salt
- Take 95 ml Water
- Take 25 ml Extra Virgin Olive Oil (good quality one!)
- Make ready Sprinkle of sea salt
La focaccia alla genovese, in dialetto fügassa, è una specialità tipica della cucina ligure, ed è diventata un presidio slow food. Focaccia alla Genovese is salty, oily and slightly crispy on the outside and soft and airy on the inside. You could also bake it topped this with olives, rosemary, or sage, but it is really good just by itself. La focaccia alla genovese è un prodotto tipico da forno della città e di tutta la regione Ligure Per quanto a prima vista può sembrare bizzarro, la focaccia alla genovese è ottima intinta nel caffelatte.
Instructions to make Focaccia alla Genovese:
- Pre-heat the oven 200 degrees.
- Put the flour in a big bowl, then add the salt and the water, when the salt is dissolved add the yeast. Work everything together until smooth. Transfer onto a wooden board and keep working. When smooth and elastic, add the oil and keep working until it is all absorbed. Then transfer again into the bowl, cover with a tea towel and leave to rest in a warm place for at least 2 hours.
- After 2 hours, the dough should raise at least 1 and a half time the original size. Oil an oven tray (I used a round one), and then lay your dough in it, being careful not to break it. Make some holes on the surface (without breaking it though!) - they say to use your finger, but I always push too much and leave nail marks - so I used the handle of a wooden spoon :) About 1cm away from each other.
- Now for the coating: in a glass mix the water and the salt until it's dissolved. Cover the dough with this mixture (that's why you have made the holes, so it gets trapped in there!), and then add the coating oil.
- Cook in the oven 200 degrees for 15 / 20 minutes until it's golden. Add a sprinkle of sea salt on top.
La focaccia genovese e il Consorzio Panificatori. La Scuola di Panificazione di Iscot Liguria è sede di corsi ed eventi dedicati alla focaccia genovese e all'enogastronomia ligure. Quando preparo la focaccia genovese, la fugassa, versione italica della fougasse francese, in casa Peronaci tutti attendono immancabilmente il fatidico momento della sfornata. Questa ricetta vi permette di ottenere una focaccia Genovese croccante fuori e morbida dentro. Se preferite la focaccia piu' sottile e morbida, provate quest'altra ricetta per la Focaccia Genovese.
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