- Viaggio Flour
- >
- LIGURIA - Focaccia alla genovese
LIGURIA - Focaccia alla genovese
2h15 minutes
8 servings
INGREDIENTS
Salt ½ oz
Fresh brewer’s yeats 1oz
Viaggio flour 1.5lb
Water 2 cups
Sugar 2 teaspoons
Viaggio Extra Virgin Olive Oil 1 cup
DIRECTIONS
Dissolve the salt in lukewarm water and pour it into a bowl, add sugar and ¼ cup of Viaggio Extra Virgin Olive Oil. Add half of Viaggio flour into the bowl and stir till obtaining a homogeneous dough. Add now the fresh brewer’s yeast and knead for 2-3 minutes, then add the remaining Viaggio flour and knead again until you get a homogeneous mixture. Pour ¼ cup of Viaggio Extra Virgin Olive Oil onto the baking pan for baking the focaccia. Sprinkle with very little flour a work surface and place the dough on top, then knead it for few seconds to give it a rectangular shape, then move it on the pan and brush the dough with ¼ cup of Viaggio Extra Virgin Olive Oil and leave it rest and rise for about an hour or an hour and a half in the oven at about 85 °, until its volume is doubled. After this time, take the dough for focaccia and roll out it over the entire surface of the pan. Brush the surface of the focaccia with ¼ cup of Viaggio Extra Virgin Olive Oil and sprinkle with salt. Let it rise again at 85° for about half an hour. Then take the dough for focaccia and press it with fingers, giving the dough the characteristic holes that distinguish the focaccia alla Genovese, at this point pour onto the focaccia the remaining Viaggio Extra Virgin Olive Oil and put the whole thing again to rise (for the last time) for about 30 minutes always at 85°.
It is time to bake the focaccia in a pre-heated oven at 390 ° for at least 15 minutes. Remove the pan from the oven and serve the focaccia
ENJOY!