Focaccia Bread Recipe
How to make the ligurian focaccia bread at home. This wonderful focaccia can be made using the dough for the pizza. For the method you can click here.
This classic focaccia bread of Genoa, better known as focaccia alla genovese, which is a typical specialty of the ligurian kitchen. It stands out because before the final rise is brushed with an emulsion consisting of extra virgin olive oil and water. It can already eat for breakfast, as “break fast” in the morning or as an aperitif-starter.
- Preparation time: 3 hours rising
- Serves: 6-8 people
- Cooking time: 45 minutes to 180 degree (gas 4)
Ingredients for focaccia:
- 500 g flour
- 25 gr yeast
- 1 teaspoon of sugar
- 1 tablespoon of sea salt
- half handful of coarse salt
- 3/4 glass of oil of extra vergine olive
- 1 glass of water
Preparation of focaccia:
- In a large bowl, combine the yeast with flour.
- Then add a teaspoon of sugar, a tablespoon of sea salt and make a large fountain.
- At this point you have to stir in the centre a glass and 1/2 of water.
- Knead until all of the flour is absorbed.
- Tip: Knead the dough very well.
- Make a ball with the dough and a cross on top of it with a knife.
- Place the dough in the bowl and cover it with a tea towel.
- Leave it in a warm place to rise more quickly for 2 hours.
- Emulsify oil and water together (3/4 of oil of extra vergine olive and 1/4 of water) into a glass.
- Using your fingers squash and stretch the dough into a rectangle or use a rolling pin if you prefer on a well floured surface.
- Shape the dough into an oval about 30 cm in length and 3 cm thick and lay it on oiled baking tray.
- Use your fingertips to make regular indentations and fill with fresh rosemary springs
- Cover the surface completely with a thin layer of extra-virgin olive oil and water and allow the dough to rise and puff up almost double the size
- Tip: This usually takes 45 mins/ 1 hour in a warm room.
- Scatter sea salt flakes over the focaccia and bake for 17-20 minutes, or until it is golden in colour and firm to the touch.
- Drizzle over a little more olive oil and serve immediately.
- The focaccia is ready to eat.
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