The Genoese focaccia is the symbolic food of Liguria, beloved in every corner of Italy. Today, Ligurian Chef Ezio Rocchi reveals all the secrets of the original recipe of Genoese focaccia, from the dough to the leavening, through the brine and cooking, which will give life to the unmistakable "holes" typical of this focaccia. Discover the recipe and prepare it at home as many times as you want!
★ 00:20-DOUGH PREPARATION
★ 05:52-IRONING
★ 07:32-PREPARATION OF BRINE, HOLES AND SEASONING
★ 09:20-COOKING
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★ INGREDIENTS, DOSES AND PROCEDURE: https://ricette.giallozafferano.it/Fo...
★ INGREDIENTS (doses for 2 trays of 30x40)
00 flour (W = 280) 400 g
Manitoba flour (W = 400) 250 g
Water (at room temperature) 335 g
Salt up to 13 g
Malt 10 g
Fresh brewer's yeast 18 g
Extra virgin olive oil 30 g
TO GREASE THE TRAYS
Extra virgin olive oil 30 g
FOR THE SURFACE
Extra virgin olive oil 60 g
FOR THE BRINE
Salt 10 g
Water 200 g
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