For Ligurians, focaccia is a dish that can be eaten at any time of the day: for lunch, for a snack or a snack and even for breakfast. Soft, greased to the right point and with its “holes” on the surface, the unmistakable mark that characterizes this irresistible dish.
We will explain some tricks to prepare it to perfection, even at home.
Ingredients
500 g of flour
0, 275 g of water
25 ml of extra virgin olive oil
10 g of brewer’s yeast
a pinch of salt
5 g of diastatic malt
Brine:
200 ml of warm water
a pinch of salt and 70 ml of oil
Method
Combine the flour, malt, salt and water in a large bowl and knead. Then add the brewer’s yeast and, later, the extra virgin olive oil. Continue to knead until the mixture is homogeneous. Form a loaf that will have to rest for 30 min. wrapped in a transparent film.
After the resting time has elapsed and the volume of the dough has doubled, proceed to knead it with your hands, spreading it out until you get a rectangular shape. Continue the process using a rolling pin until you get a thin paste.
Transfer the dough to a pan already greased with oil and let it rest for 30 minutes.
Meanwhile, prepare the brine and pour it into the center of the dough once the rest time is over. Proceed by making “holes” in the dough using your fingertips to slide the brine along the entire pan. Proceed from top to bottom covering the entire surface.
Without covering it, let the dough rest for an hour and a half, you will notice that the dough will have risen again.
Turn on the oven and bring it to a temperature of 220 °, inform the pan for about 20 minutes.
The Ligurian focaccia will be ready to be enjoyed simply like this or stuffed at will.
