Focaccia, with sourdough. But I give the doses even with the yeast, so that you can prepare this delicious focaccia all. There are thousands of buns, scattered throughout Italy. I remember when I was little, and I lived in Messina, a bakery near the grammar school I attended churned, already at 8 am, huge white pizza pans, topped with plenty of olive oil and salt, Sometimes a little’ by Rosemary. The I bought for a snack of 11, but then I ate much earlier, still hot, by pulling pieces from under the counter. Then, When I moved to Milan, in frequent raids in Liguria, I learned to love the focaccia (call “fugassa”) and focaccia di Recco, with his soft heart of cheese prescinseua (a fresh curd). Now I live in Rome, Kingdom of pizza bianca con mortadella: soft, slight, bubbly. In short, white pizza and focaccia there are thousands. And they are all very good. Many cakes are intimately linked to my memories of life. The recipe that I leave you today is the focaccia alla genovese, taken from a book by Sara Pope: high and flexible, crispy and flavorful thanks to oil brine below, water and salt that makes it unique. A little’ mixed herbs (variant of the recipe that is permitted) and a little’ Maldon salt to finish make it a real temptress. You can roll it out a bit’ higher and get a very soft focaccia, or lower, a thinner and focaccia scrocchiarella. Seeing is believing. Have a good day.
GENOESE FLAT BREAD (with sourdough)Print This
- DOSE 1,2 CHILI Focaccia:
- 750 grams of flour 1
- 7 grams of fresh yeast, 2,5 or 200 grams of dry yeast
- 415 ml mineral water
- 10 grams malt extract or honey
- 50 milliliters of olive oil
- 15 grams of salt
- FOR BRINE
- 50 ml mineral water
- 50 milliliters of olive oil
- 10 grams of salt
- Maldon salt, just enough
- fresh herbs, just enough
You can prepare focaccia both planetary either by hand, You find below the two different procedures.
Prepare the dough for focaccia in the planetary: in water at ambient temperature, dissolve yeast (whether you use the beer whether you use the yeast). Combine malt or honey. Put everything in the planetary. Add the sifted flour and begin kneading with the kneaders. In the mid-processing, add salt and extra virgin olive oil. Continue to work up to obtain a homogeneous consistency. Initially, the dough will be very fluid, but don't worry. Grease oil a bowl, cover with plastic wrap and refrigerate over night.
Prepare the dough for hand focaccia: sift the flour and place a mound in a very large bowl. Dissolve yeast in water at room temperature. Combine malt or honey, pour the mixture in the center of the fountain. Begin to knead with your fingertips. In the mid-processing, add oil and salt. Continue to work the mixture until the mixture is smooth and fairly fluid. Refrigerate, covering with plastic wrap over night (at least 12 hours).
Before using the dough, let stand at room temperature for one hour. After this time, grease a baking dish with olive oil. Place the dough on the baking tray, smashing it well with the fingertips. If you put more dough, will be a high focaccia, like this that I did. If, Instead, put less dough will get a dunk crisper, like the Roman white pizza. Make the dough rise in warm (28 degrees constant, okay the oven with little light) and covered with a plastic wrap until doubled.
Preheat oven to 240 degrees static.
Prepare the brine: with a whip, Whisk water, oil and salt until a homogeneous emulsion. Pour half emulsion on focaccia. With the help of the fingertips, press firmly onto the surface of the loaf so as to form small holes. A little’ how to play a piano very badly. Bake for 15 minutes.
Remove the focaccia from the oven, Sprinkle with the remaining emulsion. Bake for another 10 minutes, until the cake is golden. While still hot, add the salt focaccia (I used the Maldon salt) and herbs. Allow to cool on a wire rack. And Bon Appetit!