Focaccia alla genovese

-

Recipe inspiration from Salt Fat Acid Heat



Ingredients (could half the dose to make a normal sized focaccia)

  • 600ml lukewarm water
  • ½ tsp dry yeast
  • 15g honey
  • 800g all-purpose flour
  • 18g of salt 
  • 50 grams evoo 
  • Salt flakes for topping
  • Brine: 80g of lukewarm water + 5g of salt

Method
  1. In a bowl, stir together water, yeast, and honey to dissolve. 
  2. In another bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula  until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. 
  3. Leave out at room temperature to rise for 12 to 14 hours.
  4. Pour 3 tbsp of oil evenly onto a 46 by 33 cm baking tray.
  5. Pour the dough onto the baking tray. 
  6. Pour an additional 2tbsp of olive oil over the dough. 
  7. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward.  
  8. Repeat the stretching twice over the course of 30 minutes to ensure the dough remains stretched.
  9. Dimple the dough with your fingertips.
  10. Make the brine by stirring together salt and water until salt is dissolved. Pour the brine over the dough to fill the dimples. 
  11. Let the focaccia rise for another 45 minutes until the dough is light and bubbly.
  12. Preheat the oven to 235 degrees C.
  13. Sprinkle the focaccia with sea salt. 
  14. Bake for 25 to 30 minutes until the bottom crust is crisp and golden brown when checked with a metal spatula.  
  15. To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more.  
  16. Remove from oven and brush with 2 tbsp of oil over the whole surface.
  17. Let cool for 5 minutes, then remove the focaccia from the baking tray and leave to cool on a cooling tray.

Comments

Post a Comment

Popular posts from this blog

High hydration sourdough

-
Image
Recipe inspiration from  Artisan Sourdough Made Simple Ingredients 500g bakers flour 375g filtered water 10g salt 50g active sourdough starter Method Mix the sourdough starter in the water. Add the flour and salt and mix with a wooden spoon until the dough forms a wet dough. Cover the bowl and let rest for about 1 hour. Knead the dough for about 1 minute, form into a ball and cover the bowl.  Let the dough rise for about 8-10 hours.  During the first two hours (if at home), stretch and fold the dough every 30 minutes. With slightly wet hands, grab a piece of the dough, stretch it and fold it over towards the middle of the bowl. Turn the bowl by one quarter and repeat the stretch and fold. Continue until you have stretched and folded four times. Once the dough has (at least) doubled in size, remove the dough onto a lightly floured bench top. Shape the dough and leave to rest on the bench for 5 minutes. In the mean time, line a bowl/proofing basket/baking ves
Read more

Sourdough focaccia (1)

-
Image
Recipe inspiration from The Perfect Loaf Ingredients 500g bakers flour 395g filtered water 10g salt 100g sourdough starter 10g extra virgin olive oil Method Mix the sourdough starter in the water. Add the flour and salt and mix with a wooden spoon until the dough forms a wet dough. Continue kneading (either by hand or in the kitchen aid mixer - for about 5 -8 minutes) until the dough becomes a smooth but wet dough. Add the extra virgin olive oil and keep kneading for another 5 minutes. Start the stretch and folds process, every 30 minutes after the first knead - repeat the stretch and folds 4 times. After 2 hours, transfer the dough into a well oiled baking pan. Gently stretch and relax the dough every 30 minutes in the pan (use wet hands). Repeat 4 times (total of 2 hours). Heat oven to 230 degrees C about 30 minutes before the focaccia is ready to bake. About 30 minutes before baking, dimple the dough with your fingers, drizzle over 1-2 tablespoons of ext
Read more

Riso venere con zucchine e gamberetti

-
Image
  Ingredients 250g riso venere 300g gamberi 300g zucchine 1 limone (succo e scorza) Sale, Olio evo 1 spicchio di aglio Metodo Cuocere il riso venere. Grattugiare le zucchine. In una padella scaldare dell’olio con lo spicchio di aglio sbucciato  Aggiungere le zucchine grattugiate e far stufare per circa 10 minuti a fuoco basso. Rimuovere l'aglio. Insaporite i gamberi crudi con scorza e succo di limone e far saltare in padella o bollire fino a quando avranno cambiato colore. Mescolare riso, gamberi e zucchine e servire.
Read more