.:: Med Diet - Mediterranean diet ::.

In questa categoria

Savoury focaccia

   (4/6 servings / 40 minutes)

Pastry brush
Baking tray
Palette knife

1 kg of flour
25 g of brewer’s yeast
2 spoonfuls of salt
1 spoonful of coarse salt (optional)
2 glasses of extra virgin olive oil

•    Dilute the yeast in a glass of lukewarm water.
•    Make a well in the centre of the flour, add the salt and the yeast and knead pouring the water little by little until you obtain a soft and smooth  dough.
•    Sprinkle with some flour, cover with a cloth and let it rise for 6/8 hours.
•    Take the dough again, add a glass of oil and some lukewarm water, until you obtain a soft dough.
•    Let it rise for 6 more hours.
•    Knead again to soften the dough.
•    Roll out the dough on an baking tray with little oil, put salt in, pinching to make small hole, brush with the remaining oil, sprinkle with the coarse salt and put it in the oven under a moderate flame until you obtain a colourful crust.

Focaccia is excellent hot or cold and it can stuffed with cold cuts and local cheese.

Kids partecipation
Pinching the dough will be very funny for kids, who may also foretaste its flavour on their fingers.

Focaccia, simple dough seasoned with oil and salt, is among the main foods of Liguria cooking. The secret of the Genoese focaccia is the slow and patient rising.

Nutritional and cultural curiosities
The name focaccia in Genoese indicate “to be in a hurry” and actually, once it was the only breakfast of Genoese workers, because it could be eaten walking to work.

Useful tips
It can be seasoned with olive flesh, sprinkled with onions or kneaded with sage leaves.

Data di pubblicazione 16/10/2013 11:39
Ultimo aggiornamento 28/03/2014 12:59