Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, focaccia alla genovese. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Focaccia alla Genovese is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Focaccia alla Genovese is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook focaccia alla genovese using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Focaccia alla Genovese:
- Take Flour "00"
- Prepare Water
- Make ready Extra Virgin Olive Oil (good quality one!)
- Make ready Salt
- Get Yeast
- Prepare For the coating
- Make ready Salt
- Prepare Water
- Get Extra Virgin Olive Oil (good quality one!)
- Take 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.
Steps 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.
So that’s going to wrap this up with this exceptional food focaccia alla genovese recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
