Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, focaccia alla genovese. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Focaccia alla Genovese is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Focaccia alla Genovese is something which I’ve loved my entire 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. This is a traditional olive oil flat bread from Genoa Italy.
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
- Make ready 15 ml Extra Virgin Olive Oil (good quality one!)
- Make ready 6 g Salt
- Get 8 g Yeast
- Prepare 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
La "fugassa" si distingue per le sue fossette piene di condimento che la. La focaccia genovese, alveoli ben marcati, si distingue perché prima dell'ultima lievitazione viene spennellata con un'emulsione composta da olio extravergine d'oliva, acqua e sale grosso. La si può consumare già a colazione, come "rompi digiuno" nella mattinata o come aperitivo-antipasto. 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. 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. Hozzávalók és az elkészítés részletes leírása.
So that’s going to wrap this up with this special food focaccia alla genovese recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
