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.
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!
