Focaccia Alla Genovese Good Recipes

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Focaccia Alla Genovese

"This is a conventional olive oil flat bread from Genoa Italy. It takes quite a few time to make, however the more growing time offers the bread a gorgeous taste."

Ingredients :

1/2 cup heat water
half teaspoon lively dry yeast
2 half cups unbleached bread flour
1/2 teaspoon salt
1/2 cup bloodless water
1 tablespoon extra-virgin olive oil
1/four cup Biga
1 tablespoon additional greater-virgin olive oil for brushing
2 teaspoons cornmeal for dusting

Instructions :

Prep : P14D	Cook : 4M	Ready in : P14D

Place half cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand till yeast is absorbed, approximately 10 mins.
Combine flour and salt in a massive bowl. Make a properly in the center, and pour inside the cold water, yeast combination, 1 tablespoon olive oil, and biga. Stir collectively the usage of a robust timber spoon.
When the dough comes collectively, flip out onto a floured floor, and knead vigorously for about 20 minutes. Take some 1 to two minute breaks if you want. The dough will be somewhat sticky till it's miles completely kneaded. Form dough into a ball. Rub the internal of a smooth bowl with oil, and region the dough in it. Turn to coat the ball with oil. Cover with a towel and let upward push at room temperature until doubled in size. This will take about 1 1/2 hours.
Punch down the dough via folding the rims into the middle and turning it over so the top is over again smooth. Cover the bowl once more, and let the dough upward push a 2nd time till doubled, about forty five minutes.
Turn the dough out onto a floured surface and lightly flatten into an 8 inch rectangular using the hands of your arms. Cover and permit upward thrust once more.
Preheat the oven to 425 stages F (220 stages C). Place a baking stone inside the oven even as it preheats. Dust a bakers peel with cornmeal, and gently slide it below the dough square. Use your fingers to make a dimpled floor with the aid of pressing them about 3/four of the way down into the dough. Mist with water.
Sprinkle a touch cornmeal over the surface of the baking stone. Slide the rectangular off of the peel onto the baking stone. Mist a few water into the recent oven, and fast close the door.
Bake for half-hour within the preheated oven, until the top is golden brown. Remove from the oven to chill on a twine rack. Brush the floor with last olive oil even as the foccacia continues to be warm.

Notes :

If you do now not have a peel or baking stone, the bread may be shaped and baked on a baking sheet dusted with cornmeal.
Get the recipe for Biga

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