Focaccia Alla Genovese

Name: Focaccia Alla Genovese
Prep time: 19 h 35 min
Cook time: 19 h 35 min
Total time: 19 h 35 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons active dry yeast; 591 milliliters unbleached bread flour; 1 Tbsp extra-virgin olive oil; 1 Tbsp additional extra-virgin olive oil for brushing; 1 teaspoons salt; 118 milliliters warm water; 118 milliliters cold water

Focaccian Alla Genovese is a vegan recipe with 8 servings. One serving contains 174 calories, 5g of protein, and 4g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a very reasonably priced recipe for fans of Mediterranean food. 11 person have tried and liked this recipe. Head to the store and pick up salt, unbleached bread flour, water, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 19 hours and 35 minutes.

Instructions

Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Let stand until yeast is absorbed, about 10 minutes.

Ingredients you will need

Yeast

Combine flour and salt in a large bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir together using a sturdy wooden spoon.

Ingredients you will need

Olive Oil

All Purpose Flour

Water

Yeast

Salt

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Wooden Spoon

Bowl

When the dough comes together, turn out onto a floured surface, and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil, and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours.

Ingredients you will need

Dough

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes.

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Dough

Punch

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Bowl

Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again.

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Dough

Preheat the oven to 425 degrees F (220 degrees C).

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Oven

Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water.

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Cornmeal

Dough

Water

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Oven

Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven, and quickly shut the door.

Ingredients you will need

Cornmeal

Water

Equipment you will use

Oven

Bake for 30 minutes in the preheated oven, until the top is golden brown.

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Oven

Remove from the oven to cool on a wire rack.

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Wire Rack

Oven

Brush the surface with remaining olive oil while the foccacia is still hot.

Ingredients you will need

Olive Oil

Equipment

Ingredients

Servings:

1teaspoons

active dry yeast 591milliliters

unbleached bread flour 1Tbsp

extra-virgin olive oil 1Tbsp

additional extra-virgin olive oil for brushing 1teaspoons

salt 118milliliters

warm water 118milliliters

cold water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.