|Focaccia genovese, its mouthwatering declinations are numberless...|
Focaccia, Genoa's iconic flat bread, derives its name from Latin focus=hearth, in fact it is...baked in the oven.
A long standing hit, once it was eaten even in churches, during blessings (it took a bishop's authority to ban it from the holy places). Nowadays, this mouthwatering fare is the locals' companion from breakfast (at its best with cappuccino) to cocktail time (best wine matchings: Vermentino or Bianchetta), not to forget about meals and snacks.
Here is the recipe of the Consorzio Focaccia genovese
Dough: Kg. 1 00 flour - Kg. 0,550 water - gr. 50 extra virgin olive oil - gr. 35 active yeast - gr. 20 coarse salt - gr. 20 malt extract - store 100 gr. extra extravirgin olive oil for brushing the dough in the baking tray.
KNEADING TIME: food processor or mixer, 20 - 30 min until smooth. Dough temperature 22° C.
FIRST RISING: 30 min. in a humid place, draught-free.
SECOND RISING: another 30 min., place the dough in the middle of the baking pan, gently press the edges with your fingertips towards the rim. Let the dough rest for another 20 min (until elastic).
Brush with water and oil, sprinkle with coarse salt and lastly make the characteristcs holes by pushing your fingers into the dough several times.
LAST RISING: in a rising cell (40° C, 85% humidity) for 2 hours.
BAKING TIME: 18/20 min, 220° C.
Click here for Ligucibario's list of quality bakers from all over Liguria, where to enjoy Genoese focaccia as well as other treats such as focaccia col formaggio, farinata, gallette del marinaio, grisini, pandolce, canestrelli...