The real focaccia alla Genovese dialect also called "fugassa," is a typical specialty of the Ligurian cuisine. He was born in Genoa but is prepared now all over the world. Focaccia alla Genovese is on average two centimeters high, crisp, soft and crumbly, sea bream with olive oil. Sometimes, before fire it, is used to wet with a little white wine.
Focaccia Genovese Ingredients:
- Water 400 ml;
- Flour 600 g;
- Brewer's yeast 25 g;
- Extra virgin olive oil 140 ml;
- Grand Salt 15 g
- Sugar;
Preparation Focaccia Genovese:
The preparation and the leavening of the dough for the focaccia is quite similar to the generic formulation of pizza dough. Roll out the dough in the greased pan with oil and prick the dough with a fork. Sprinkle the salt evenly over the surface, then, pressing with your fingers so deep pasta, without pierce, creating the typical depressions on the dough, which distinguish the focaccia alla Genovese. Sprinkle the cake with the remaining extra virgin olive oil. At this point, you can inform the cake.
Baking Focaccia Genovese:
Bake in preheated oven at 200 degrees for at least 15 minutes
Nessun commento
Posta un commento