Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, focaccia alla genovese. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Focaccia alla Genovese is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Focaccia alla Genovese is something that I have loved my entire life. They are nice and they look wonderful.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook focaccia alla genovese using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Focaccia alla Genovese:
- Take 300 g Flour "00"
- Prepare 155 ml Water
- Make ready 15 ml Extra Virgin Olive Oil (good quality one!)
- Get 6 g Salt
- Take 8 g Yeast
- Prepare For the coating
- Make ready 5 g Salt
- Take 95 ml Water
- Make ready 25 ml Extra Virgin Olive Oil (good quality one!)
- Get 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. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
