Tuesday, September 11, 2012

La Focaccia Revisited!

  The focaccia alla Genovese invites our taste buds to meet first the bold flavor of the salt, then  oil and, finally, the dough it self. A real Genovese ( that comes from Genova-Italy) eats the focaccia dipped in Caffelattè !!! did you know that? Try  it, and you will be pleasantly surprised!

 The focaccia alla genovese must be two centimeters high on average , crunchy, soft and friable, never rubbery. As regards the real focaccia alla genovese; should not take less than eight hours rising time, We will show you here a version a bit 'faster, but still good; and of course with my oriental twist!

La Focaccia Revisited

Ingredients :

  • 300 gm All-Purpose flour. about 2 1/2 cups.
  • 200 ml water (warm) about 1 cup.
  • 2 teaspoon active dry yeast or 12 gm  compressed fresh yeast .
  • 2 tablespoons olive oil plus more for the pan .
  • 1 teaspoon salt
  • 1 teaspoon sugar .
  • Kosher salt 
  • 1/4 ts Dried thyme, origano and 1/2 ts Sumac 

  • Divide your flour in two .
  • Add together oil, water, sugar and salt 
  • Put half the flour in your Food processor and add all your  water -oil mix.
  • pulse for 1 minutes 
  • add your yeast 
  •   pulse for 1 minutes 
  • Add the rest of the flour and pulse till  the dough forms one ball P.s : the dough will be sticky .
  • Take it out and knead for 5 minutes till elastic and silky.
  • Put your dough in a 20x 30 cm pan ( after oiling it ) and leave it to rise for 1 hour.

  • Pat your dough till it fills the pan while adding some oil , add some kosher salt and leave it to rise for 30 minutes. (like the photo above)

  • With the tips of your fingers make some pockets , add some  olive oil and your rosemary and some WATER ( like 2 tablespoons) .

  • Brush it with some olive oil and sprinkle all your herbs! 

  • preheat your oven  to (180 c), bake for 20 minutes and once you take it out of the oven ,  remove it from pan and let it cool  on a wire rack .
  • Heat it up before serving .... ENJOY.

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