Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, focaccia alla genovese. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
They make it in a classic way: dense and greasy (without cheese - technically, that's focaccia di Recco!) with onion or on its own. La focaccia alla genovese, in dialetto "a fügassa", è una specialità tipica della cucina ligure e la tradizione della sua antica preparazione è cosi radicata nei genovesi che ha fatto diventare questo prodotto un presidio Slow Food. E' famosa in tutto il mondo anche se è praticamente impossibile ricreare la sua fragranza e la sua bontà al di fuori del territorio d'origine. The Genovese homemade focaccia recipe is so delicious, fluffy, oily and nutritious, you MUST have it in your files and dedicate a baking day to it.
Focaccia alla Genovese is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Focaccia alla Genovese is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have focaccia alla genovese using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Focaccia alla Genovese:
- Get 300 g Flour "00"
- Get 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
- Get 95 ml Water
- Get 25 ml Extra Virgin Olive Oil (good quality one!)
- Prepare Sprinkle of sea salt
The word focaccia (pronounced "foh-KA-cha") has Latin origin. Focus - means fire and Panis focacius literally means "a flatbread baked in the coals". Often, with the word focaccia people refer to all its possible variants. However, this term mainly refers to the classic Focaccia Genoese.
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.
Often, with the word focaccia people refer to all its possible variants. However, this term mainly refers to the classic Focaccia Genoese. It's about ½ inch thick, a little chewy but still soft inside with a delicious olive oil. Add a little flour to the bowl of a stand mixer. La Focaccia genovese, in dialetto "a fügassa",è una golosa specialità lievitata salata tipica della cucina ligure: una focaccia piatta (massimo due centimetri) lucida d'olio, ricca di granelli di sale e i caratteristici buchi profondi in superficie!
So that’s going to wrap this up for this special food focaccia alla genovese recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
