Drive away with green broad beans and ricotta
136 recipes
A Genoese fügassa!
ingredients
servings
4
Manitoba flour
300 oz
Extra virgin olive oil
20 fl oz
Water
175 fl oz
Fresh brewer's yeast
15 oz
Barley malt
1 teaspoon
Salt
7 oz
Water
75 fl oz
Extra virgin olive oil
30 fl oz
Coarse salt
1 spoon
Bakery products from Italy - Liguria
A Genoese fügassa!
A Genoese fügassa!
ready in
4 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Put a Genoese in the stove .. elbow grease so much patience but the original Genoese focaccia is a gem!
preparation
step 1
Pour the water, oil, salt and malt into a bowl. Add half the flour and begin to knead.
step 2
Melt the yeast with a little of the water taken from the total, pour it into the dough and mix.
step 3
Stir in the remaining flour until you have a smooth dough, cover with a cloth and let it rest for 15 minutes.
step 4
Take the dough again and make the type 1 folds, then place it in an oiled baking pan and let it rise for about 2 hours.
step 5
After the rest time, spread the dough with your hands until you cover the pan, make some dimples with your fingers, cover and let it rest for another 30 minutes.
step 6
Take the dough again, make more dimples and sprinkle the mixture with 75 ml of water and 30 ml of oil, sprinkle with coarse salt, cover with the cloth and let it rest for an hour.
step 7
Preheat the oven (static) to 240 °, add more dimples to your focaccia and bake for 15 minutes in the lower part of the oven, then move it for 10 minutes or less higher (adding a brush of oil if you want).
step 8
Remove from the oven and serve
