Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, focaccia alla genovese. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Focaccia alla Genovese is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Focaccia alla Genovese is something that I have loved my whole life. They are fine and they look fantastic.
They make it in a classic way: dense and greasy (without cheese - technically, that's focaccia di Recco!) with onion or on its own. This is a classic focaccia recipe which showcases exactly why the fluffy Italian bread is the pride of Liguria. Doused in olive oil and scattered with rosemary, it's found in bakeries across Italy. On every street in the north of Italy you will be able to find a bakery that is slinging yeasted.
To get started with this recipe, we have to first prepare a few components. You can cook 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"
- Make ready 155 ml Water
- Make ready 15 ml Extra Virgin Olive Oil (good quality one!)
- Prepare 6 g Salt
- Make ready 8 g Yeast
- Take For the coating
- Make ready 5 g Salt
- Take 95 ml Water
- Take 25 ml Extra Virgin Olive Oil (good quality one!)
- Prepare Sprinkle of sea salt
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.
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.
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 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. 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 is going to wrap this up with this special food focaccia alla genovese recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
