Metric:
600gr Flour
400ml Water
140ml Extra Virgin Olive Oil
25gr Dried Easy Blen Yeast
15gr Salt
( plus more for topping )
10gr Sugar
Optional:
5gr Rosemary
TRADITIONAL ITALIAN RECIPE: Yes, this is the ORIGINAL Italian Recipe from GENOVA!!!
How do i know it? I'm Italian! :) ehehehehe... apart from that, i also travelled back to Italy in 2011 to try Focaccia. Only for that! You heard me!
I was living in the UK back there and flew to Genova with a smelly and greasy Rayanair flight.
That troublesome focaccia from Nigella, with 2 cloves of Garlic ( please kill me now ), that caused so much shock to all people i showed it to back to Italy... has to be forgotten! Forever!
Today, I’m happy to report, with slightly more than a smidgen of smugness, that my focaccia not only turns out perfectly, but it is the very same recipe they use in Italy!
Who gave it to me? I went aroung Liguria ( the region where Focaccia is from ) asking bakers the original recipe. I then selected the ones more similar... and the very last day i found the original recipe at the Library in Genova, and realised to have wasted 2 weeks running around a boring region.
However... this is it!
Comparison with Pizza
The primary difference between conventional Pizza (round, Neapolitan Pizza) and Focaccia is that Pizza Dough uses very little leavening (baker’s Yeast), resulting in a very thin, flat and flexible crust, while Focaccia Dough uses more leavening, causing the Dough to rise significantly higher.
The added leavening firms the crust and gives Focaccia the capacity to absorb large amounts of Olive Oil. Unleavened Pizza Dough is already too dense to absorb much Olive Oil. A conventional loaf of Bread is too tall to absorb Olive Oil all the way through to its center. Being shorter in height than a conventional loaf and less dense than a Pizza Dough, Focaccia can indeed absorb Olive Oil all the way to its center or at least nearly so. As such, Focaccia might well be thought of as "Olive Oil Bread".
Focaccia is often sold square whereas conventional Pizza is more commonly round. Focaccia most often employs more Salt than Pizza.
The dough can either be chewy or crispy. Either way having a Pizza Stone really helps... not because i'm selling them, but because they really helps! ;)
Contrary to Pizza where more than one topping is often found mixed on the same Pizza, toppings are not commonly mixed on one Focaccia although one topping and one Herb might be mixed.
Whereas Pizza often has toppings Peppered only intermittently on its surface, on Focaccia, a single topping is often layered more uniformly and thick.
Skill Level:  |
Time: 2 Hours |
Price:  |
Makes: 4 Pizze |
Ingredients:
| Conversions |
Directions:
01 - Dissolve the Salt into a bowl of slitly Warm Water and add the Sugar to it.
02 - Add 2 tablespoons of Oil and 1.25 cups of Flour. Gently stir with your hand or a wooden spoon or using a machine to form a very liquid Dough.
03 - Now you can add the Dried Yeast. Stir for about 5 minutes and then start adding the other half of Flour.
04 - Veil some Flour on top of the Dough and leave it in a warm place for about 45 minutes, or until it has almost doubled in size. When ready, Oil the Dough and the tray.
05 - Start stretching the Dough by hand in the container you have chosen and add some extra Oil on top.
06 - With floured fingers press holes in the Dough at regular intervals, sprinkle some Salt and Oil.
07 - Now, leat it rest for 30 minutes in a warm place... and bake for 15 minutes at 200C / 400F.
08 - Let the Focaccia cool for about 30 minutes or serve it hot.
Notes:
- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
- Don't knead the Dough too long. The texture changes fast. Every minutes counts.
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| Written by: Uncut Recipes | Disclaimer |
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