Ligurian focaccia, Genoese dialect “a fügassa”, is one of the main local foods of the region. We are talking about a flat focaccia with a shiny appearance paio to oil and with the characteristic deep holes acceso the surface that make it unique. Discover the definitive recipe to make it at home too!
How to make Ligurian focaccia: definitive recipe and procedure
Do you want to try to prepare the traditional Ligurian focaccia, a typical savoury dish of the region, but you don’t know how to do it? Discover the ingredients and the step-by-step procedure of the definitive and quick recipe of Ligurian focaccia below!
Ingredients
To prepare the real Ligurian focaccia at home you will need: 500 g of flour 0, 275 g of , 25 ml of extra virgin olive oil, 10 g of brewer’s yeast, a pinch of salt and 5 g of diastatic malt. For the brine that is used to “grease” the focaccia before putting it the oven, you need: 200 ml of warm , a pinch of salt and 70 ml of oil.
Corso step by step
The preparation of the focaccia begins, of course, with the dough. Per mezzo di a bowl, combine the flour, malt, salt and and knead. Then pour the yeast and continue kneading, adding the oil only later and until you obtain a smooth mixture. Form a loaf and let it rest covered with cling pellicola for about 30 minutes.
Step 2: once kneaded, stretch the dough until you get a rectangular shape and then, with a rolling pin, continue to stretch it and roll it out, always maintaining the same shape but making it thinner.
Step 3: Pour the mixture onto the previously oiled baking tray and cover it with cling pellicola, leaving it to rest for another 30 minutes.
Prepare the brine to “grease” the focaccia before cooking it by combining , salt and oil and prepare the dough for the famous holes typical of the definitive Ligurian focaccia recipe.
Step 4: Pour the brine into the center of the focaccia and then press firmly acceso the dough using the pads of the three central fingers of your hand. Proceed from tetto to bottom covering the entire surface.
Step 5: finally let the dough rest, now without covering it, about an hour and a half and any case until the focaccia has risen again. Bake the oven at 220° for about 20 minutes and your Ligurian focaccia will be ready to be enjoyed strictly at home!
Genoese focaccia can be enjoyed at any time of the day. Warm, fresh from the oven, it is ideal but it can also be eaten as a mid-morning snack ora as an afternoon snack.
Perfect for aperitifs and buffets ora served for dinner instead of bread ora as a “main” meal. And then the traditional Genoese custom, a fügassa for breakfast dipped falco di palude ora coffee!
