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Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, focaccia alla genovese. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Focaccia alla Genovese is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Focaccia alla Genovese is something that I have loved my entire life.
There's no need to say that the true focaccia can be found only in Genoa city. Focaccia genovese autentica - cucina tradizionale -in cucina con lo chef paul kler. Reviews for: Photos of Focaccia Alla Genovese.
To begin with this particular recipe, we must prepare a few components. You can have focaccia alla genovese using 10 ingredients and 5 steps. Here is how you can achieve that.
Materials for making of Focaccia alla Genovese:
- Take 300 g Flour "00"
- Make ready 155 ml Water
- Get 15 ml Extra Virgin Olive Oil (good quality one!)
- Get 6 g Salt
- Make ready 8 g Yeast
- Prepare For the coating
- Get 5 g Salt
- Take 95 ml Water
- Get 25 ml Extra Virgin Olive Oil (good quality one!)
- Get Sprinkle of sea salt
La focaccia genovese è una tipica ligure, in dialetto viene chiamata fugàssa ed ha la particolarità di essere ricoperta,dopo l'ultima lievitazine, da un'emulsione composta da olio extravergine. Focaccia alla Genovese is salty, oily and slightly crispy on the outside and soft and airy on the inside. You could also bake it topped this with olives, rosemary, or sage, but it is really good just by itself. Questa ricetta vi permette di ottenere una focaccia Genovese croccante fuori e morbida dentro.
Step by step To Make Focaccia alla Genovese:
- Pre-heat the oven 200 degrees.
- Put the flour in a big bowl, then add the salt and the water, when the salt is dissolved add the yeast. Work everything together until smooth. Transfer onto a wooden board and keep working. When smooth and elastic, add the oil and keep working until it is all absorbed. Then transfer again into the bowl, cover with a tea towel and leave to rest in a warm place for at least 2 hours.
- After 2 hours, the dough should raise at least 1 and a half time the original size. Oil an oven tray (I used a round one), and then lay your dough in it, being careful not to break it. Make some holes on the surface (without breaking it though!) - they say to use your finger, but I always push too much and leave nail marks - so I used the handle of a wooden spoon :) About 1cm away from each other.
- Now for the coating: in a glass mix the water and the salt until it's dissolved. Cover the dough with this mixture (that's why you have made the holes, so it gets trapped in there!), and then add the coating oil.
- Cook in the oven 200 degrees for 15 / 20 minutes until it's golden. Add a sprinkle of sea salt on top.
Se preferite la focaccia piu' sottile e morbida, provate quest'altra ricetta per la Focaccia Genovese. La focaccia alla genovese, in dialetto fügassa, è una specialità tipica della cucina ligure, ed è diventata un presidio slow food. Se parliamo di Focaccia genovese, Fugàssazeneize nel nostro dialetto, non possiamo limitarci a La Focaccia genovese dovrà avere un colore dorato/ambrato con alveoli ben marcati e lo spessore non. La focaccia alla genovese è un prodotto tipico da forno della città e di tutta la regione Ligure Per quanto a prima vista può sembrare bizzarro, la focaccia alla genovese è ottima intinta nel caffelatte. + Focaccia alla genovese. Every region of Italy makes some form of focaccia, but if we want to nitpick, it seems that focaccia In Genova, the capital city of Liguria, freshly baked focaccia studded with basil leaves enhances almost.
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