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 

Procedure:

• 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.