The method we suggest is faster than what the Slow Food movement suggests (which indicates about 8 hours for the entire production process), although through the working, setting and resting phases you will have to wait a few hours before eating this extraordinary product. This traditional focaccia uses the Genovese recipe, unsurprisingly from Genoa. Resist the temptation to add more flour than is called for. Also known as Ligurian style as Genoa is in Liguria, this classic bread is about 1-inch high, dimpled all over, and topped with incredible (usually Ligurian!) Delicious! Ligurian-style stuffed zucchini are simple and delicious, a second course from beautiful Liguria that will win everyone over! Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. You can cover it up and let it rest for a few minutes 14. If there is some unabsorbed flour left, it doesn't matter: it will be absorbed by working it, pressing with the palm of your hand while kneading, just "tear the dough" replicating the movement of the machine. While you can eat the focaccia out of the oven, the flavor is best after it has cooled to room temperature. To help you confirm how much the dough has risen, put a piece of tape on the outside of the bowl at the approximate height of the dough at the start of the rise. The bread we know today dates back a few thousand years, and while the basic recipe is thought to have originated from Greece, I’m going to have to tip my hat to the Italians here. After a few minutes, when you see that the gluten mesh is forming, meaning the dough is more homogeneous and almost elastic, pour the oil onto the dough 12. Heat the oven to 475°F, arrange a rack in the middle, and, place a baking stone, pizza stone, or two nested baking sheets on the rack (these will help make the bottom crust nice and golden brown!). As good as this recipe is, you’re still better off letting Anita arrange for you to visit Liguria and try the real thing. Fried pizza with mortadella and fiordilatte cheese is a typical Neapolitan street food. 8 Bake until the focaccia is golden (lift the bread to check underneath as well), 25 to … It is famous all over the world even though it's practically impossible to recreate its fragrance and goodness outside its territory of origin. People in Genoa eat focaccia all day from morning to evening. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world. Although focaccia in some description is now made in every region across Italy, the focaccia from Genova is fantastic and brings back special memories for me. We do not recommend freezing the raw dough. Uncover the focaccia, sprinkle it with a small amount of flour 34 and with the same three fingers (index, middle ring fingers) make the typical holes by applying good pressure and pushing towards the edges: your fingers must not be perpendicular to the dough, but slightly angled. This will slow down the leavening process. Dec 3, 2015 - Focaccia di Genova is the original recipe for the traditional Italian bread with olive oil, salt and herbs, often including rosemary. If you're making two focaccia, you'll want to bake them one by one FYI. cup Makes one tray of focaccia, approximately 9″x13″ 225 ml (1 cup) lukewarm water; 1 tsp dried yeast; 350 g (2-1/2 cups) all-purpose flour, or a bit more if needed; 1 tsp honey; 1 Tb … There are a ton of recipes for classic focaccia bread across the internet but a lot are flavorless, some are tough, and others are overly complicated. This way you can enjoy the richness of this wonderful, fragrant, soft and at the same time crunchy focaccia. To Shape The Focaccia Dough: Once the dough has risen, prepare the baking pans (either two (9-inch) round or square cake pans or one large 18-inch-by-13-inch baking sheet) by adding a few spoonfuls of oil then, with a pastry brush or clean hands, rubbing the oil all over the bottom and inside edges of the pans. The dough is then stretched by hand using a circular movement, until it reaches a thickness of less than 0,04 inches. Red miniature pizzas are a staple of birthday buffets! (200 g), Focaccia col formaggio (Recco-style cheese focaccia), Piadina Romagnola (Romagna-style flat bread), Fried pizza with mortadella and fiordilatte cheese. (18 g), 2 (335 g) Meanwhile, add a drizzle of oil to a large mixing bowl, add the dough and turn it to coat in the oil, then cover it with a clean kitchen towel or plastic wrap and set it aside at room temperature until it has doubled in size, about 90 minutes. Make a ball by rolling it from the top 16, you will notice that in a few seconds it will become smooth. tbsp You can then make the holes and proceed according to the recipe. At this point prepare the brine by mixing water and salt together 32, until dissolved 33. Focaccia di Recco is the unmistakable one with cheese. Just bring it back to room temperature and wait for it to double. Just before baking, drizzle 2/3 of this mixture on the focaccia dough. Dissolve the Salt into a bowl of slitly Warm Water and add the Sugar to it. To prepare focaccia genovese, pour the Manitoba wheat flour and 00 flour into a bowl 1. Once salt has been added to the flour you can add the crumbled brewer's yeast 9. Though there are styles of bread called focaccia across Italy -- like the grape-studded schiacciata all'uva from Tuscany, the tomato and olive oil version from Bari, and the unleavened version with cheese from the town of Recco -- it's commonly agreed that the king of them all is the uber-classic style from Genoa. Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Cover with a cloth 27 and let rest for 20-30 minutes. tbsp She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations. VIDEO: Click here to watch focaccia bread being made in the L.A. Times Test Kitchen. If you prefer to prepare focaccia genovese in advance, after making the dough, cover with plastic wrap and put in the fridge a good 2-3 hours. To do this, fold the dough onto itself, bringing one flap inwards and then folding again, leaving a line underneath 19 and rolling it up to finish, so that the closure remains in contact with the worktop, lightly dusted with flour 20. Focaccia can be stored in a paper bag for up to 1 day. Genoese focaccia: the perfect recipe - asmallkitcheningenoa or a mix of the two, plus more for rolling (3 1/2 cups if you're using just all purpose flour), (between 90°F and 110°F), divided plus more for the "brine", plus more for the "brine" and garnishing the bread. To Make The Focaccia Dough: In a small bowl, stir together the 1 1/2 teaspoons of yeast and 1/2 cup of the warm water and let sit until bubbly, about 5 minutes. cup and tricks (top it with an olive oil brine for best moisture and crust! Delicious! La Focaccia Genovese needs at least 6 hours of leavening seen that for its dough we will use a flour reinforced, then knead in the morning and then fire it in the evening. Dipped in a cappuccino for breakfast, turned into a sandwich for lunch, as a quick afternoon snack, or toasted for dinner, Italians can find an excuse to eat... tir together the 1 1/2 teaspoons of yeast and 1/2 cup of the warm water and let sit until bubbly, about 5 minutes. Put your hands underneath the dough, then turn them so the back of your hands lifts the dough up to lay it on the baking tray without damaging the dough covering 70-80% of the tray 26. Yes, it requires you wait a minute -- okay, more like 24 hours -- but that patience rewards you with a flavorful bread. The original focaccia recipe involves the use of flour, yeast, water, oil and salt, but there are several ingredients you can add to the dough to make it even richer and more flavorful. (10 g), 1 ¾ Mix and pour in the remaining water 7 and work again with the long handled scraper to obtain a homogeneous dough 8. Let stand until yeast is absorbed, about 10 minutes. Add the salt and the 1/4 cup olive oil, one tablespoon at a time, and mix on medium speed until the mixture comes together as a dough (when you add the oil it will look like it isn't going to combine with the dough but just let the mixer keep going -- it will all mix in!). Given its softness, this pizza is preserved perfectly without losing … When the surface is golden you can take out your focaccia 39! Preheat convection oven to 400°F. the original recipe for the traditional Italian bread with olive oil, salt and herbs, often including rosemary. The Ligurians can eat focaccia at any time of the day. Apr 24, 2020 - Focaccia genovese is thin, greasy and baked to golden-brown perfection. Focaccia is one of the most famous street food known and eaten in Genoa and local people take it seriously when it comes to this traditional specialty.. While you may be tempted to stop at the first shop that you see, we're taking you to one of the oldest bakeries in Genoa, Antico Forno della Casana. To get started, we will show you the recipe for Genoa focaccia , known as 'fugassa' in the dialect of Liguria and one of the shining lights of Italian baking. It is advisable to eat focaccia by putting the part with the holes in your mouth facing the tongue, thus biting it upside down! Meanwhile, co mbine the 1 pound of flour, the remaining 1 cup of warm water, and the 1 1/2 teaspoons of sugar in the bowl of a stand mixer fitted with the dough hook. Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. It was recently awarded an IGP recognition. Let rest 10 to 15 minutes until the gluten has relaxed and the dough is easy to shape. For breakfast with cappuccino, during the day as a snack, as an appetizer with a glass of white wine or in the evening, before a dinner. In the morning it is an excellent accompaniment of milk or cappuccino, according to Genoese people, or a fantastic snack. Repeat the same operation for the other half of the dough. Cover with a cloth 21 and let rest for about 30 minutes. Focaccia alla genovese, in dialect "fügassa", is a typical Ligurian speciality and its ancient preparation is so deeply rooted in the Genoese tradition that it became part of the Slow Food movement.It is famous all over the world even though it's practically impossible to recreate its fragrance and goodness outside its territory of origin. Mix again to absorb the water 4, then add malt 5 and salt all together 6. Alternatively, you can freeze it when baked. cups (I know it's a long time but doing a long fermentation like this allows for way more flavor in your final focaccia!). If using a large baking sheet, place the dough in the middle. One of my fondest memories of living in Italy is spending lazy summer days seaside where the biggest task on my "to do" list would be to take a midday break to walk to the bakery for a slice of sweet, salty, and olive oil drenched (in an amazing) way focaccia. The focaccia has a long history, thought to date back to the 11th century, but there are certainly mentions of it in documents from the 14th century.Today it’s Genoa’s typical finger-food, something you can eat on the hoof. -, 2 This recipe recreates the light, open-crumbed focaccia we ate in Bari, Italy. bake it directly on a baking sheet! To Finish The Focaccia Bread: Once the focaccia is golden brown on the top and bottom (it should have a minimum internal temperature of 190°F), remove it from the oven. Knead for 5-10 mins until (13 g), 1 ½ With well-oiled hands, gently press the dough (don't totally deflate it or tear it) so it is evenly in the pans (it's okay if its' not perfectly reaching to each edge but it should almost be the proper shape. The…. Before making the holes, the dough in the baking pan should be sprinkled with a little flour to keep your fingers from sticking to it and because it will make a sauce with the brine and oil that will produce the characteristic moisture and taste in each hole of the focaccia. Genova style focaccia Posted on October 26, 2011 by Nero di Seppia When I decided to try this recipe, encouraged by the promising post title “ Giorgio Locatelli’s foolproof focaccia ”, I had no idea about the great secret that the famous Cavoletto was about to reveal. (60 g), 1 To Bake The Focaccia Bread: Once you are ready to bake the focaccia, bring it out of the refrigerator and let it sit in a warm place (like inside a gas oven with only the pilot light on or on the back burner of a stove where you have the oven on low heat (say 250°F) until the dough has come to room temperature and has doubled in height, about 60 to 90 minutes. Stop the mixer, add in the yeast and water mixture, and mix on low speed until the dough is evenly hydrated and moistened. Focaccia alla genovese, in dialect "fügassa", is a typical Ligurian speciality and its ancient preparation is so deeply rooted in the Genoese tradition that it became part of the Slow Food movement. To make a version that is more traditional to Genoa, you want the final height of the focaccia to be about 1 inch tall. Now pour 2 tablespoons (30 g) of oil and 0.4 cup (90 g) of brine 37 into the center of each focaccia. Focaccia Genovese Recipe. (500 g) pieces 17 and make it into a rectangular shape by pushing it down with your hands 18. and give it a triple fold. Meanwhile, combine the 1 pound of flour, the remaining 1 cup of warm water, and the 1 1/2 teaspoons of sugar in the bowl of a stand mixer fitted with the dough hook. So here it is: an easy recipe for a classic Genoa-style focaccia bread with golden brown crust, a soft crumb, and tons of olive oil and flaky sea salt. Spread it gently with your hand to fill all the holes. tsp 08009080964 - all rights reserved, Ligurian cheese focaccia is a regional specialty born in Recco: it is a thin focaccia stuffed with crescenza cheese. The gnocco fritto (fried dough) is a recipe from the region of Emilia. As an alternative to malt you can use the same amount of brown sugar. Remove the dough to a barely floured clean countertop and bring it together in a ball. -, 1 ½ To Make The Focaccia Dough: In a small bowl, s tir together the 1 1/2 teaspoons of yeast and 1/2 cup of the warm water and let sit until bubbly, about 5 minutes. Place the loaf on a floured surface, push it down with your fingers to enlarge it, always using only the index, middle and ring fingers, so only 3 fingers of the hand 24. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. (30 g), ⅓ If you ask a Genoese how a good piece of focaccia must be, he will for sure say that the best focaccia has to be golden and crispy, greasy and high up to a finger. Alternatively you can opt for a 10-minute pre-cooking at a slightly higher temperature. Use your three middle fingers on each hand to create dimples in the dough (you should make indentations that go about 2/3 down but don't hit the bottom of the pan and don't tear the dough). Remove the cloth 22, take one of the two pieces and keep the other covered. Panzerotti, or fried calzones, are typical of Apulian cuisine: leavened dough stuffed with mozzarella and tomato, then fried! You prepare it with a dough of white flour, extra virgin olive oil, water and salt, which is left to rest for 30 minutes. Place the focaccia in the oven on the baking stone or baking sheets, reduce the oven temperature to 450°F, and bake 25 to 35 minutes, turning halfway through baking, until it is golden brown. Then roll out the dough with a rolling pin, turning the dough from time to time so as to keep a rectangular shape 25. We respect the essential characteristics because we are talking about Genoese focaccia: a thickness of two centimeters as per tradition, balanced consistency between crunchiness and softness, crispness, gloss and, of course, make sure it's not rubbery! Piadina Romagnola (Romagna-style flat bread) is the queen of Italian street food: a simple and authentic recipe which can be stuffed with both…. Shaping such a sticky, high-hydration dough by hand is impossible. Place a shallow metal container of water on the floor of the oven to make steam. extra virgin olive oil and salt. 02 Traditional Focaccia Bread {Focaccia ... - Italian Recipe Book The dough is very wet, so I would recommend that you really need a stand mixer to make this bread, so that you are not tempted to add more flour to the recipe. Let it rise for another 40-45 minutes, this time without covering it 38. (400 g) cups Once the dough has risen, place it on the countertop and remove the towel or plastic wrap. It is important that the dough sticks well to the pan, so when you pour brine over it, the brine will not end up on the bottom. Bake in an oven preheated to its highest possible temperature (this can range from 240 to 280 º C in most domestic ovens) for about 5-6 minutes, or … Focaccia originated in Genova, and can actually be traced back to the 11th century. Or if using two cake pans, divide the dough in two and put each piece in each of the prepared pans. Immediately remove the focaccia from the pan and place it on a cooling rack set inside a baking sheet to cool. Smooth the surface as much as possible with the palm of your hands 30. cover again and let rest for an hour 31. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers. So, I took all the things I've learned over the years of being a recipe tester and combined it with the tips (do a long rise for more flavor!) Then take the towel off 15. Grease the first pan 11" x 16" (30x40 cm) with 1.1 tbsp (15 g) of oil, with no need to oil the corners 23. In the meantime, repeat the same operation for the second loaf of dough. cup Continue to mix on medium speed until the dough is smooth and does not stick to the sides of the bowl, about 5 to 8 minutes. Cook in a static oven preheated to 450° F (230°) for 15 minutes (if the oven is very powerful, we recommend adjusting the bake time, but not the temperature of your oven). tbsp Find out why locals and tourists alike wait in line for it – plus the recipe to make it at home! So we relied on the mastery of the Ligurian chef Ezio Rocchi, to share the secrets to replicate it at home. © 2021 Mondadori Media S.p.A. - via Bianca di Savoia 12 - 20122 Milano - VAT no. Emulsify the water, olive oil, and the remaining salt. Even if you've never made bread, you can make this focaccia! {Focaccia Genovese} Classic Genoa-Style Focaccia Bread Recipe, 2 (9 inch) focaccia or 1 (18 x 9) focaccia, Appetizer, Breakfast, Dinner, Lunch, Main, Side, Snack, https://saltandwind.com/recipes/590-focaccia-genovese-classic-genoa-style-focaccia-bread-recipe. start the oven high then lower the temperature) I've picked up while traveling in Italy for our group trips and made this recipe. Dipped in a cappuccino for breakfast, turned into a sandwich for lunch, as a quick afternoon snack, or toasted for dinner, Italians can find an excuse to eat focaccia pretty much anytime of day. Sprinkle with a pinch of fine sea salt and drizzle and brush with some extra virgin olive oil. Cover the pan (or pans) with clean kitchen towels or plastic wrap and refrigerate for 8 to 24 hours. Where Did Focaccia Come From. In the Genoese dialect it is called "a fugassa". Depending on the type of flour used, it may be necessary to dust with a little bit of flour while you are working. Divide the dough into two 1.1 lb. Jun 4, 2016 - Focaccia di Genova is the original recipe for the traditional Italian bread with olive oil, salt and herbs, often including rosemary. Mix on low speed until a shaggy dough forms, stopping a few times to scrape down the inside of the bowl to incorporate any dry flour. It is prepared with a mixture of flour, water, lard, and milk. (250 g) At this point sprinkle your focaccia with a little flour 28, push down well with your fingertips spreading the dough all over the pan, starting from the perimeter to create a small edge 29. Turn the dough out of the bowl onto a barely floured clean countertop and fold the dough into itself like a book to help it deflate. Continue to work on the worktop to absorb all the oil, continuously kneading vigorously. It will take 13-15 minutes 13 to obtain a smooth and homogeneous dough. Focaccia is made all around Italy and absolutely loved by all while being mainly associated with the Ligurian region of Italy. Once it has risen to about twice, that you can start to form the focaccia. You need to leave about 1/2 inch (1 cm) between holes 35. Discover the quantities…, Soft focaccia is a soft, tall focaccia seasoned with coarse salt and rosemary, which can be enjoyed on its own or stuffed with cold cuts or vegetables.
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