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La focaccia alla genovese, in dialetto "a fügassa", è una specialità tipica della cucina ligure e la tradizione della sua antica preparazione è cosi radicata nei genovesi che ha fatto diventare questo. 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.
Focaccia alla Genovese is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Focaccia alla Genovese is something that I've loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have focaccia alla genovese using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients needed to make Focaccia alla Genovese:
- 300 g Flour "00"
- 155 ml Water
- 15 ml Extra Virgin Olive Oil (good quality one!)
- 6 g Salt
- 8 g Yeast
- For the coating
- 5 g Salt
- 95 ml Water
- 25 ml Extra Virgin Olive Oil (good quality one!)
- Sprinkle of sea salt
La focaccia alla genovese, un classico fra le focacce, molto gustosa, molto saporita è buonissima anche senza niente altro. La "fugassa" si distingue per le sue fossette piene di condimento che la. La focaccia genovese e il Consorzio Panificatori. La Scuola di Panificazione di Iscot Liguria è sede di corsi ed eventi dedicati alla focaccia genovese e all'enogastronomia ligure.
Directions 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.
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. Although focaccia in some description is now made in every region across Italy, the focaccia from When we lived in Milan for eight years, just outside our subdivision was a Genovese bakery that. Hozzávalók és az elkészítés részletes leírása. Tepsi előkészítése és pihentetés: A focaccia készítés legfontosabb mozzanata a pihentetés!
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