Tag: focaccia

How to make a Ligurian focaccia in a workmanlike manner – Italian Cuisine

Soft, greasy and characterized by "holes" on the surface, the "fugassa" is irresistible and is prepared in this way! Try it at home!

There Ligurian focaccia, in Genoese dialect "a fügassa”, Is a sweet tooth savory specialties typical of the region: a flat focaccia (maximum two centimeters) made shiny by theoil and with the characteristic deep holes on the surface that make it unique.

The Ligurian focaccia is very good for lunch, for a snack or a snack, even for breakfast everyone agrees, from the smallest to the largest and is one of the street food most appreciated of the Bel Paese. Let's prepare it at home in a workmanlike manner.

Ligurian focaccia secrets recipe ideas preparation leavening Italian cuisine

How to make Ligurian focaccia

Ingredients

To prepare the real Ligurian focaccia at home vi will serve: 500 g of flour 0, 275 g of water, 25 ml of extra virgin olive oil, 10 g of beer yeast, a pinch of salt and 5 g of diastatic malt. For the brine which is used to "grease" the focaccia before putting it in the oven, you need: 200 ml of warm water, a pinch of salt and 70 ml of oil.

Method

The preparation of the focaccia begins, of course, dall'impasto. In a bowl, add the flour, malt, salt and water and mix. Then pour the yeast and continue to knead by adding the oil only later and until you get a homogeneous compound. Form a loaf and let it rest covered by the transparent film for about 30 minutes.

Knead the dough with your hands and spread it until you get a rectangular shape and then, with a rolling pin, continue to enlarge and spread it, always keeping the same shape but by thinning it.

Then put the dough on the baking sheet previously oiled and cover it with plastic wrap, letting it rest for another 30 minutes.

Prepare the brine to "grease" the focaccia before cooking it combining water, salt and oil and prepare the pasta for the famous "little holes"Typical of the recipe.

Pour the brine into the center of the focaccia and then, press firmly on the dough using the fingertips of the three central fingers of the hand. Proceed from above downward covering the whole surface.

Then rest the dough, this time without covering it, about an hour and a half and in any case until the focaccia is leavened again. Cook in the oven at 220 ° for about 20 minutes and enjoy yours Ligurian focaccia homemade!

High hydration focaccia – Italian Cuisine

Put the flour in a bowl and pour half of the water over it, with the yeast and sugar dissolved in it.
Start kneading, then add the remaining water several times, and finally salt and oil.

Continue to work until you have a completely amalgamated dough, even if still sticky.
Pour the mixture on the floured work surface and let it rest for 1 hour at room temperature.

At this point proceed with the folds (if you don't know what I'm talking about, take a look here).
Make the first 3 folds, let rest for 15 minutes, then repeat the folds 3 more times (4 times total), always with 15 minutes of rest between one time and another.
At the end (after the 4th folds) the dough should be much more homogeneous and compact.

At this point, insert the dough in a lightly oiled container, cover with cling film and leave to mature in the refrigerator for about 12-24 hours or until it has tripled in volume.

When it has tripled, pick up the dough, turn it over on a floured work surface and leave it at room temperature for 1 hour.
After resting at room temperature, begin to gently stretch and roll the dough with your fingers, slowly creating a rectangle roughly the same size as the pan you will use for cooking.
Lift the dough with lightly floured hands and arms and move it on the pan, lightly greased with oil.
Let it rest again for 1 more hour, then brush with water and oil

Bake in a preheated convection oven at 180 ° C and cook for 25-30 minutes or until golden brown: the high hydration focaccia is ready.

Pitta pizzulata, the Calabrian focaccia you don't expect – Italian Cuisine

Halfway between a pizza and a focaccia, it includes pecorino, tomatoes and, of course, chilli! Here's how to prepare the pitta pizzulata

Saturday nights usually appear on Italian tables Pizza. If you want something new to taste, always staying on the topic, why not try cooking it pitta pizzulata? It is a typical recipe of the Calabria, something halfway between one flat bread it's a Pizzain fact.
Below we provide you with the original recipe, which obviously involves adding a lot chili pepper, but if you don't like it, you can also not put it on. In the gallery, however, some anecdote on this delicious dish and some suggestions to vary it according to your tastes.

How to prepare the pitta pizzulata

Ingredients

For a dose of 4 people, you need: 300 gr of 00 flour, 120 gr of suet, ¼ glass of dry white wine, 3 eggs, 50 gr of grated pecorino cheese, 300 gr of peeled tomatoes, 1 chilli pepper, salt to taste.

Method

Start by dissolving the suet in a bain marie. Then, prepare the dough based on flour, eggs, pecorino cheese, suet, white wine and a pinch of salt. Get a homogeneous mixture, cover it with plastic wrap and leave it to rest for about an hour in a cool place.

When it is ready, grease the cake pan with the lard, and flatten the dough with the use of your fingers, sprinkle it with the peeled tomatoes, stripped of the seeds and cut into small pieces, then the shredded chilli pepper (if desired), salt and finally , the lard remained in bows. Bake at 180 ° C for about half an hour. Serve hot.

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