Focaccia – delicious bread recipe

Focaccia – delicious bread recipe
August 3, 2013 Aaliyah9504
In bread, cooking, Food and Wine

The cult of focaccia is a “gastronomical Religion” as famous as Pizza, Focaccia is made , like the pizza , in many different ways , this is the basic standard recipe that we teach in our classes
Focaccia ingredients

for a 25 × 40 pan.

400 g flour 00
360 g Water
40 g Extra Vergin
6-8 g Salt
4 g Sugar
20 g Yeast
(or 7g dried yeast)
Procedure

Dissolve yeast in water at room temperature
Add sugar and stir
Add oil and flour
Stir for 2 minutes with a wooden spoon until the flour has been absorbed
Add the salt
Stir for 2-3 minutes to dissolve the salt well
Grease a container with a little ‘oil
Pour the mixture into the container oiled
Cover well and let rise.
Rising fast – Put to rise away from drafts for 2-3 hours depending on the temperature
Alternatively you can raise it slowly in the fridge for 8-12 hours
Here’s what the dough should look like after rising. It should double in volume. If you do the raising in the fridge and the dough did not raise a lot keppe it outside at room temperature for one hour
Grease the 25x40cm baking dish well .
Pour the mixture on the baking sheet, trying not to fold the dough over itself
Grease you hands with oil,the dough can be very sticky.
Spread the dough evenly on the baking sheet
Sprinkle the surface with a sprinkle of salt
Rub in the classic holes of the cake with the pads of your hands
Let rise away from drafts for 60 minutes
Bake at 220c for 15-18 minutes
Sprinkle the surface with extra virgin olive oil
You should get a cake with a crunchy crust and soft inside. It will be ‘great for sandwiches.
Types of focaccias:
Crescia, umbra e marchigiana
Focaccia genovese, formata da una sorta di pane piatto condito con olio d’oliva e sale
Focaccia con le cipolle alla genovese è una variante della comune focaccia alla ligure.
Focaccia con il formaggio di Recco, due strati di pasta farciti con un misto di formaggio stracchino e cagliata ligure (prescinsêua)
Focaccia novese, molto simile alla focaccia genovese
Focaccia messinese, con una base di tuma e col condimento di pomodoro, scarola e acciughe
Focaccia barese, un prodotto tipico pugliese condito con pomodori freschi e olive
Focaccia veneta, tipico dolce pasquale
Strazzata, variante tipica lucana, tradizionalmente consumata per accompagnare il vino.
Vastedda, focaccia siciliana variamente condita.
Focaccia con l’uva, prodotta e consumata in tutte le regioni italiane, durante il periodo della vendemmia.
Schiacciata fiorentina, più friabile di quella genovese, molto salata, spesso spennellata di olio d’oliva al momento della vendita al dettaglio.
Cudduruni di Lentini (SR), focaccia farcita di bietole selvatiche, o cipolla o broccoli neri, e formaggio pecorino fresco.
Focaccia dolce mantovana (in dialetto Chisœl), preparata con farina, zucchero, burro, mandorle dolci, pinoli, uovo, scorza di limone.

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