Genoese focaccia or Fügassa

The Genoese focaccia is a typical specialty of Liguria, soft and crunchy at the same time, simple and super tasty. Composed of simple ingredients, flour, water, oil and salt, it gives the best of its fragrance if eaten freshly baked.

Genoese focaccia or Fügassa

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Genoese focaccia or Fügassa

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January 23, 2020

The Genoese focaccia is a typical specialty of Liguria, soft and crunchy at the same time, simple and super tasty. Composed of simple ingredients, flour, water, oil and salt, it gives the best of its fragrance if eaten freshly baked.

Like all simple things, the Genoese focaccia must be prepared with high quality ingredients and above all respecting the right rising times.

Focaccia
Preparation

30 minutes + 2 ½ hours of leavening

Cooking

15 minutes

Total time

45 minutes

Portions

4 people

Cal / Por.

520 kcal

Ingredients

  • 300 gr of '00' type flour
  • 200 gr of manitoba flour
  • 300 ml of water at room temperature
  • 10 gr of fresh brewer's yeast
  • 40 gr of extra virgin olive oil
  • 10 gr of fine salt
  • ½ teaspoon of sugar

Instructions

  1. In a bowl or in the glass of the mixer, dissolve the salt in a little warm water, add the sugar, oil and half the flour. Knead the dough until a homogeneous and rather liquid batter is obtained. Add the crumbled yeast and knead for another 3/4 minutes. Add the flour kept aside and mix again until a homogeneous mixture is obtained. Let rise, covered with a cloth, in a warm place for at least 2 hours.

  2. After the time, divide the dough in two and pirlate the portions, so as to obtain 2 loaves. Transfer each portion of the dough into two slightly greased trays and leave to rest for another 30 minutes, before spreading it.

  3. Mash the dough with your fingertips starting from the center and bringing it towards the edges of the pan. In a cup add water and oil and mix with a fork to create the emulsion. Pour the emulsion on the dough and distribute it delicately over the whole surface of the focaccia. Press the dough with your fingertips to create the typical "dimples" and sprinkle the surface with a pinch of chopped coarse salt.

  4. Bake for 15 minutes in a preheated oven at 230 degrees. Your Genoese focaccia is ready to be enjoyed!

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