Poor in its ingredients, but rich in its unmistakable fragrance and flavor, the Genovese focaccia or "fugassa" is a legendary leavened product, daily enjoyed by the Genoese people - especially for breakfast and even in the variant with onions! We entered Marinetta's laboratory to learn its secrets: a historic oven in the popular district of Voltri that has been producing the same, original dough since 1946. A slice of Italian gastronomic culture entirely dedicated to Genoese (or Ligurian) focaccia, the queen among Italian focaccias.
In collaboration with Mulino Caputo
INGREDIENTI/INGREDIENTS
Farina di media forza/Medium strength flour 1kg/35 oz
Acqua/Water 0,55 l/19,5 oz
Sale 20g/Salt 0.7 oz
Olio EVO 40g/EVO oil1.4 oz
Estratto di malto liquido/Liquid malt extract 50g/1.7 oz
Strutto 35g/1.2 oz
Lievito di birra/Fresh yeast 20g/0.7 oz
Biga 350 g/12 oz
Per la biga/For the biga
Farina di media forza/Medium strength flour 1kg/35 oz
Acqua/Water 0,5 l/17,5 oz
Lievito di birra/Fresh yeast 40g/1.4 oz
Per la bagna (indicativo)/ For the brine
Acqua/Water 30cl/1 oz
Sale 3g/0.1 oz
Spolier alert: get ready for the Recco focaccia... in the meanwhile check our pizza masters series: • Pizza napoletana fatta...
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Негізгі бет Тәжірибелік нұсқаулар және стиль Focaccia Genovese: the original recipe from Marinetta 1946
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