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Genoese focaccia

Written by admin. Posted in Bakery, Focacce

Cuisine: Liguria
Cooking time: 3 hours
Ingredients for 4 servings:
“00″ Flour 1000 g
Water 500 g
Malt 20 g
Extra virgin olive oil 40 g
Fresh yeast 20 g
Salt 20 g
Extra virgin olive oil 100 g
Rock salt 16 g
Water as needed
PROCEDURE
Dissolve the fresh yeast in half of the water brought to 35°C. Put into the kneading machine and turn it on to a low speed until the water has been completely absorbed. Add 40 g of extra virgin olive oil and the other half of the water where you have dissolved the salt. Increase to the second speed and continue to knead until it reaches a smooth and elastic consistency. Let it rest covered for 15 minutes in the rising chamber at 30°C. Weigh 1 kg of dough for a tray measuring 40cm x 60cm and let it rest for 15 minutes in the rising chamber at 30°C. Stretch the dough out with your hands in a tray oiled with extra virgin olive oil. Let it rest again for 15 minutes in the rising chamber at 30°C. Stretch the dough to the corners with your fingers. Brush the surface with oil and water and sprinkle it with salt. Make indentations with your fingers in the dough and let rise at 30°C in the rising chamber for 1 ½ hours. Bake in a 220°C oven for about 35 minutes. 25 minutes with the valve closed and the remaining time with the valve open.

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