The Focaccia

Beyond to the classic pizza, an other beautiful constituted from flavored a less thin paste disc more or with oil and knows them and cooked to the furnace it is the focaccia. Every region has its traditional prescriptions, most famous is the focaccia genovese but there is also the focaccia pugliese with pomodorini or the focaccia from Liguria of formagella from Liguria. The focaccia he is good with the rosmarino, to the gorgonzola, the chili pepper, the oil with potatoes.

Recipies Focaccia

  • 250gr of flour
  • 25 gr leaven of beer
  • 2 teaspoon of salt
  • 1 teaspoon of sugar
  • olive oil
  • water
To put in a tureen the flour, salt, four/five olive oil spoons, the leaven melted in little lukewarm water and the sugar teaspoon. To add much water so as to to obtain a soft paste, to work energetically all until the paste it does not begin to detach itself from the walls of the container. To grease one teglia with oil of olive, to place to its inside the paste and, to begin to increase the paste from the center towards the outside. To cover with a cloth and to leave to rest for an average hour and in a place buio and dry ground. Passed the time of the lievitazione, to scaldare the furnace to 170, with a finger, to practice of the holes on the focaccia, to insert in every hole a little of it knows them, to grease with a little of oil, the advanced part of the focaccia. Put into an oven for approximately 30-40 minuteren. To fine baking, the focaccia it must be gilded in surface, it must have one nocciola crust color, white man-ivory in the occhiature and high medium two centimeters.

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