Alcuni pezzetti di focaccia ligure fatta in casa da me. Uno dei cibi più buoni della mia Liguria è sicuramente la focaccia all’olio (focaccia genovese). Durante il lock-down ho cominciato a prepararla e cuocerla a casa ed il risultato non era per niente male(come potete vedere dalle foto!). Sottile, croccante e molto salata, come piace a me!
Here you can find my recipe for focaccia all’olio alla genovese that I used to prepare this delight. Ti piace la focaccia ligure, magari inzuppata nel cappuccino? Lascia un commento cliccandohere.
The Genoese focaccia, with its well-defined alveoli, stands out because before the final leavening it is brushed with an emulsion made of extra virgin olive oil, water and coarse salt. Continue and learn more onWikipedia
A few pieces of the typical Ligurian savory focaccia – Quelques morceaux de la focaccia salée typique de la Ligurie – Algunas piezas de la típica focaccia salada de Liguria – Algumas peças da típica focaccia salgada da Ligúria – Ein paar Stücke der typisch ligurischen herzhaften Focaccia – Một vài miếng focaccia mặn đặc trưng của vùng Ligurian – 几片典型的利古里亚风味佛卡夏面包 – 典型的なリグーリアの風味豊かなフォカッチャ 数個
Genoese focaccia, the recipe I have been making focaccia genovese all’olio at home for some time now. More or less once a week I make a nice pan of it and then cut it into little pieces and put it in the freezer for breakfast every day. The preparation is very simple and the result, without being professionals, is discreet.
The ingredients
– 500 g of flour (I use half 00 and half 0) – 30 g of extra virgin olive oil – 1.5 teaspoons of salt – 15 g of brewer's yeast – 1/2 teaspoon sugar – 250 ml of hot water For the brine: – 150 ml of water; – 50 ml of olive oil; – 1 teaspoon of salt
Preparation
– prepare the dough by combining the flour, oil, yeast (previously soaked in a drop of water and sugar) and water. – we begin to mix (by hand or with a mixer) until the mixture becomes smooth. – add the salt and continue kneading until the dough takes on a rubbery consistency and no longer sticks to your hands.
Leavening
– I tried several times to do the leavening in 3 steps (45 min per step as described in almost all the recipes online) but I was never satisfied; then I tried to do the leavening in the refrigerator and the result was better. – leave the dough in a container at room temperature covered with a sheet of cling film for about 45 minutes (this will make the volume increase by about three times) – now put the container with the dough in the refrigerator; from 19 to 24 hours; I have never tried more – take out the dough and spread it evenly in the previously well-oiled baking pan – oil the dough on the open side too – place in the oven with the light on (oven off) for 45 minutes or an hour. – take it out and energetically make holes in the dough, and pour the brine onto the focaccia. – leave it in the oven again with it turned off for 45 minutes or an hour. – take it out, turn on the oven and once hot, bake the focaccia at 220 degrees for 15/20 minutes.
Finale
– when the focaccia takes on the classic golden color, take it out of the oven, remove it from the pan and place it possibly on a rack (I use the one in the oven) so that fresh air can circulate under the focaccia too. – another trick I read is to try to spread the oil and water that have not evaporated on the still hot surface so that the focaccia remains a nice shiny color.
The typical Genoese focaccia, the recipe – La focaccia génoise typique, la recette – La típica focaccia genovesa, la receta – A típica focaccia genovesa, a receita – Die typisch genuesische Focaccia, das Rezept – Món focaccia đặc trưng của người Genova, công thức – 典型的热那亚佛卡夏，食谱 – 典型的なジェノバの焦点、レシピ
The delicious salted focaccia all’olio from Genoa. I always keep a photo of a couple of pieces of focaccia all’olio to post when I’m away from home. It’s not, I admit, one of the photos that will make the history of my site or of this food but I always like being able to post one of my favorite dishes!
Do you like focaccia? Add your own comment or go to the bottom of the site to read what other visitors have written.
Genoese focaccia (in Ligurian a fugässa) is a typical specialty of Ligurian cuisine: approximately one centimeter high, golden/amber in color and with well-marked alveoli, it stands out because before the final leavening it is brushed with an emulsion made of extra virgin olive oil, water and coarse salt. Continue and learn more on Wikipedia
The Genoese focaccia, the typical salty bread of Liguria – La focaccia génoise, le pain salé typique de la Ligurie – La focaccia genovesa, el pan salado típico de Liguria – A focaccia genovesa, o pão salgado típico da Ligúria – Die genuesische Focaccia, das typische salzige Brot Liguriens – Focaccia Genoese, loại bánh mì mặn đặc trưng của vùng Liguria – 热那亚佛卡夏，利古里亚典型的咸面包 – リグリアの典型的な塩辛いパン、ジェノバの焦点
La focaccia genovese ancora calda. In Liguria si mangia quasi di più questo che il pane. La si usa per accompagnare tutto, dalla colazione alla cena. Una ricetta semplice ma un gusto fenomenale. Questa volta il panificio è l’Antico Forno in via Fasce a Sestri Levante. Quando l’ho comprata era nello “status” migliore per un buongustaio: appena uscita dal forno per cui ancora calda calda.
Ecco dove si trova il panificio in cui la ho comprata:
In ancient times, the Phoenicians and Greeks used cereal flours such as barley and rye that were mixed with water and cooked over a fire. This allowed them to be preserved for long periods of time. The focaccia was considered by the Romans to be such a valuable food that it was offered to the gods during their celebrations.
The Genoese focaccia still hot – La focaccia génoise encore chaude – La focaccia genovesa sigue caliente – A focaccia genovesa ainda quente – Die genuesische Focaccia noch heiß – Món focaccia của người Genova vẫn còn nóng hổi – 热那亚意式薄饼仍然很热 – まだまだ熱々のジェノバフォカッチャ
Slice of focaccia on a cutting board as a snack. A good slice of focaccia with Genoese oil is always a pleasure. It doesn't always have to be eaten at the bar, perhaps with a cappuccino. It's also excellent as a snack.
Do you like Genoese focaccia? Add your own comment or go to the bottom of the site to read what other visitors have written.
It can be eaten for breakfast, as a “fast breaker” in the morning or as an aperitif-appetizer. It is traditionally accompanied with a small glass of white wine (or gianchetto in Ligurian). It is customary (not typically Genoese) to dip the focaccia in cappuccino or milk for breakfast. Continue and learn more on Wikipedia
A slice of focaccia on a cutting board as a snack – Une tranche de focaccia sur une planche à découper comme collation – Una rebanada de focaccia en una tabla de cortar como refrigerio – Uma fatia de focaccia em uma tábua de corte como lanche – Eine Scheibe Focaccia auf einem Schneidebrett als Snack – Một lát focaccia trên thớt như một món ăn nhẹ – 切菜板上的一片佛卡夏作为零食 – まな板の上のフォカッチャのスライスをおやつとして
Focaccia all’olio alla genovese a Sestri Levante. Una bella e buona fetta di focaccia all’olio alla genovese fotografata, e mangiata, a Sestri Levante dal buon panificio Luca 2 proprio nel carruggio sestrese.
It can be eaten for breakfast, as a “fast breaker” in the morning or as an aperitif-appetizer. It is traditionally accompanied with a small glass of white wine (or gianchetto in Ligurian). It is customary (not typically Genoese) to dip the focaccia in cappuccino or milk for breakfast.
