Focaccia (fügassa) alla genovese (Genoa-style focaccia) Focaccia alla genovese, or fügassa in the local dialect, is a typical Ligurian specialty and has become an icon of the Slow Food movement. We finished the entire sheet pan of focaccia in the 10 mins. Thank you for trying my recipe!! If you’re using a stand mixer, use the dough hook attachment. Despite being a quick eat, making focaccia is far from a speedy process. Add flour, olive oil, and salt. Once you have incorporated the oil (maybe you have use your hands) add the water left aside and continue to knead at medium speed for 6/7 minutes. They make it in a classic way: dense and greasy (without cheese – technically, that’s focaccia di Recco!) It was eaten in church during marriages and then also during funerals (which in the long run annoyed the clergy that ended up forbidding its consumption in church). La focaccia alla genovese, in dialetto fügassa, è una specialità tipica della cucina ligure, ed è diventata un presidio slow food.Musiche : Epidemic sound Adapted from “Focaccia” by Carol Field. I'm Enrica, the face and soul behind A small kitchen in Genoa. ½ oz malt extract Why you’ll love this recipe. Focaccia is a rich Italian bread with roots in ancient Rome. } In a mixing bowl, add lukewarm water, sweetener (malt, sugar, or honey), and yeast. I'm a Genoese deeply in love with the traditional Italian Riviera cuisine which I cook, share and teach in my home kitchen. What is malt? Because Genoese focaccia gives its best freshly baked – ephemeral, like all good things, it does not remain fragrant more than one day – and Genoeses know this so they can wait silently in the store even 10 minutes to put their hands on a piece of focaccia sizzling with oil. June 5, 2020 September 9, 2020 by [email protected] 1 Comment on Apple Focaccia – Genovese Recipe. Dissolve the yeast in cool water. Esserci -, My secret, super easy, last minute seasoning for. Serving Suggestions: The Focaccia Genovese can be served by itself, but is enjoyed with cheeses or salami filled inside. Don’t miss the next ones! But the recipe is no secret and it’s shared willingly. Use your fingers to form craters on the surface and sprinkle with salt. As a journalist with a past as a well-known consultant and local reporter, she left everything just a few years ago to take the reins of the family bakery from her mother, and to pass on the secret of the perfect focaccia to her two daughters. Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Marinetti’s focaccia is so light that a whole baking sheet of it weighs about 800 g per square meter of absolute splendor. #zrdn-recipe-container ul.bullets li:before, border: 2px solid #000000; { Focaccia Genovese is the famous focaccia from the port city of Genoa in Liguria, Italy. Silpat® Entremet; Half sheet baking tray (13"x18") The apple focaccia is a Genovese specialty, which is prepared simply with thin slices of apples, raisins, pine nuts and the characteristic cheese of that area, whose name is difficult to pronounce, “prescinseua”. There was also a man who came from the United States, brought a suitcase with him to the bakery, and was ready to fill it with focaccia – to take back home with him on his flight. A tradition of such importance and authenticity that we hope it never turns into one of those trendy bread “boutiques” so loved in Milan these days. You will see that the indirect method makes the focaccia even better! It was the best focaccia I’ve ever made! 50 thoughts on “ Focaccia Recipe from Liguria ” Ramiro says: November 3, 2013 at 2:12 am Need to correctly detail oil and water A. 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. This recipe is … Your variations too looks amazing! It is in our life from sunrise to sunset. 2 lb flour Average Looking forward to more experiments with this amazing recipe. listeners: [], 2 glasses of water In the recipe below the ingredients are calculated to obtain a dough to be rolled into a rectangular aluminum pan with low sides measuring 30×40 cm. Let it rest for another quarter of an hour. Focaccia : une spécialité italienne, qui n'est pas notre fougasse, bien que la parenté soit évidente. Mix the oil with ½ cup water and distribute it on the surface of the focaccia, letting it settle in the previously formed craters. } Then each bakery indulges on topping as they please, so there are focaccia with cherry tomatoes, others with various vegetables and so on. The focaccia di Recco, instead, is a different product: it’s a savory pie typical of Recco (a small village on the coast close to Genoa) made of two very thin layers of unleavened dough containing a local fresh cheese melted. Tools & Equipment. Is it due to the onions? Thank you!!! window.mc4wp = window.mc4wp || { To make the real focaccia genovese, you need a high-temperature oven – something you can’t find in normal homes. on: function(evt, cb) { And it always costs 10€ per kilo. And is the malt the liquid form or dry? As soon as the surface is golden remove the focaccia from the oven, turn it upside down, pull out of the pan and brush the bottom and the crust with extra-virgin olive oil. The version with onion is delicious and easy to digest. area, turchina" Focaccia in Genoa is ubiquitous. In Genoa, focaccia sells like hot-cakes. It’s a recipe that has the tendency to create controversy among bakers, but almost anyone can agree on one thing: to try the best, you must go to Voltri. Since 1946, in one of the districts of beautiful Zena, Marinetti Bakery – a landmark in the field of focaccia alla genovese, opens its doors every morning at dawn. Your email address will not be published. Milano n. 00834980153 società con socio unico, player/empty/article&npa=1||player/&npa=1, How to Make Lasagna: the 10 Most Common Mistakes. She is the third generation member from a heritage of women in the family to have “focaccia making” in their blood. You husband test is very important to me . Using Thank you for this recipe and for sharing delightful insights to Genoese culture and cooking.
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