To refresh the sourdough (yeast):
50 g sourdough
50 g flour Manitoba
25 ml water
For the focaccia dough:
700 g wheat flour (preferably Manitoba)
450-500 ml water
30 g salt
10 g or 20 g of malt sugar
10 ml extra virgin olive oil
100 ml extra virgin olive oil and sprinkle on top of cake under the
10 g salt to the surface area
If you do not have the sourdough, you can use 25-30 g of brewer's yeast
Focaccia Genovese (fugassa)
The focaccia, or 'a fugasssa, which has been assigned the role of Ambassador of Liguria, is one of Foodstuffs (PAT) of this region. Only the one with the Seal Focaccia Genovese is authentic. The Ligurians eat it right in the morning at breakfast by dipping it in the cappuccino, but it is also suitable as a snack and appetizer, is also an excellent substitute for bread.
recipe given by our chef at .
- This course is: Antipasto
- Difficult to prepare: FACILE
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
The method of focaccia with sourdough starter (it takes 14-15 h)
First you need to refresh the sourdough starter. Bring out your sourdough starter from the fridge, bring to room temperature, then just get mix it with 50 g and 50 g of flour Manitoba and 25 ml of water. Let rise until it doubles or triples the volume (rising time will depend on the strength of your yeast, typically for a good yeast takes about 3 h).
At this point you can proceed with the dough. In a large bowl put the flour, add salt, malt (or sugar), the sourdough, 10 ml of extra virgin olive oil and knead adding water. Finish Knead the dough on a work surface, the dough should be very smooth and uniform, it must be very soft, almost sticky (use a bit of flour on the surface to knead it without making it absorb too much).
Once you have made the dough, put it back in the bowl and let rise until doubled in volume (it will take about 6 hours).
When it has doubled in volume put it on floured pastry board and make a few bends. Applying pressure over the dough with your hands spread it, then fold it in 3 like in the picture, and always with a pressure of hands, stretch it again and do even folds. Continue with the folds for a total of three to four times, this will give the dough strength and elasticity; at the end give to the dough a rectangular shape, cover it with a wet towel and let it rise for about 40 minutes.
After this period of rest, put the dough on a baking sheet greased with olive oil, grease well for all the dough and spread it on the pan, you have to be careful not to stretch the dough, you just have to press with your fingers.
Sprinkle with coarse salt and let rise for another hour, putting it in the oven.
Once risen, brush it with extra virgin olive oil, do the characteristics dimples with the fingertips, add about 200 ml of water on the surface and let rise again for another 2h.
Bake at 230-250° C for about 15-20 minutes. The timing will depend on the type of oven, if necessary, in the last few minutes you can fire up the grill to brown the surface.
Once cooked, place the cake to cool on a wire rack, then cut into the desired size and serve.
The method of focaccia with bewer's yeast (it takes about 5 hours)
Dissolve the yeast in the water, place the flour in a bowl, mix it with the salt and sugar (or malt), add the oil, then pour the water in which was dissolved yeast and begin to knead, gradually adding all the remaining water.
Finish to knead the dough on a work surface, the dough should be very smooth and uniform, it must be very soft, almost sticky (with help of the flour to the surface to knead it without making it absorb too much dough).
Once completed, put the dough in the bowl and let rest for 15 minutes, then proceed with the folds. Applying pressure with your hands spread it over the dough, then fold it in like 3 in the picture, and always with a hand pressure extend it again and do again folds.
Continue with the folds for a total of three to four times, this will give to the dough strength and elasticity; eventually make a rectangular shape, cover it with a wet towel and let it rise for about 40 minutes.
After this period of rest, put the dough on a baking sheet greased with olive oil, grease well for all the dough and extend it on the pan, you have to be careful not to stretch the dough, you just have to press with your fingers.
Sprinkle the surface of the dough with the salt and leave to rise for about 1-2 hours, until doubled in volume, putting it in the oven.
Once risen, brush it with extra virgin olive oil, do the characteristics dimples with the fingertips, add about 200 ml of water on the surface and let rise again for about 30-60 minutes.
Bake at 230-250° C for about 15-20 minutes. The timing will depend on the type of oven, if necessary, in the last few minutes you can fire up the grill to brown the superfcie.
Once cooked, place the cake to cool then cut into the desired size and serve.
I tell you this recipe
A fugassa is one of the specialties of the region of Liguria, and it is certainly together with pesto sauce, the flagship of the gastronomy of this region. The Genoese eat the focaccia already in the morning by dipping it in cappuccino or coffee, but it is also suitable as a mid-morning snack, as an aperitif or as a substitute for bread. The classic one is simple, without any seasoning, but now are so many variations, including the better known ones are definitely the focaccia with onion, with olives with rosemary and potatoes.
To eat the real focaccia need to buy it in the ovens along the Ligurian Riviera. Many try to imitate it, but only in Ligura you can eat the real one, the one with the Seal Focaccia Genovese (Collective Mark GE 1996 No. 0001187822).
As part of a project aimed at strengthening the market of typical Ligurian products with foreign countries especially with Germany, the focaccia was given the role of Ambassador of Liguria. In addition, the focaccia was entered in the register of the Ministry of Agriculture, Food and Forestry of Foodstuffs of Liguria.
The secret of the success of this preparation lies in the quality of the flour, the use of extra virgin olive oil (although ancient recipes also made use of animal fat and / or oil residue), and a few say it, but a good focaccia is also (and especially) the result of the correct procedure by which it is achieved. In order for the focaccia has that flavor typical, color and texture are very important as follows: the elaborate leavening (preferably slow, as Slow Food), the technique for making the folds and the method to make the characteristic dimples. Moreover, the presence of water on the surface of the focaccia before and during cooking certainly contributes to the softness and flavor of the finished product.
This recipe that we propose will allow you to enjoy the homemade focaccia, we proposed two methods, sourdough and brewer's yeast. Needless to say, if you can, is by far the best using the sourdough it will give it because of the characteristic aromas. With the right precautions and following our process you will see that the result is commendable.
Energy: 250.28 Kcal
Total Dietary Fiber: 1.83 g
Alcohol: 0.00 g
Water: 53.49 g
Total Protein: 6.01 g
Animal protein: 0.00 g
Vegetable protein: 6.01 g
Total lipids: 7.85 g
Lipids animals: 0,00 g
Plant lipids: 7.85 g
Cholesterol: 0.00 mg
Available carbohydrates: 41.55 g
Starch: 39.22 g
Sugars: 2.33 g
words to remember
Focaccia, focaccia, focaccia, fugassa, sourdough, mother yeast, growing, natural yeast, Ambassador of Liguria, Slow Food, Agribusiness Traditional Product, Brand Focaccia Genovese
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riccardo Scrive: 26/10/2013
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