Soft and crunchy at the same time, simple but super delicious: the Ligurian focaccia with extra virgin olive oil is a regional specialty that has conquered the hearts of many lovers of gastronomy across the border.
Preparing it is not difficult: just a few basic ingredients and a little ‘time available: one of the most important steps is in fact the leavening.
- Prepare the dough.
Crumble 25 g of brewer’s yeast into a bowl with 1 tablespoon of sugar or honey or barley malt (in health food stores) and diluted with 1.5 dl of lukewarm water. Add 2 tablespoons of the flour mix, until a soft mixture is obtained. Let it rest for 20 minutes. Put the remaining flour in a large bowl and add 1 teaspoon of salt. Form a fountain and pour 3 tablespoon of extra virgin olive oil, 1.5 dl of warm water and the yeast mix. Mix everything, then transfer to a pastry board and work for 10-15 minutes, until a smooth dough is obtained.
- Let rise
Form the dough with a ball, place it in a bowl, make a cross cut on the surface, cover with a cloth and let rise in a warm place, without drafts, for 1 hour or until it has doubled the volume. For a perfect leavening it is important to cover the dough. A tightly woven cloth prevents the formation of a sort of crust on the surface that does not inflate the dough properly. The pasta is then tastier if you brush oil and water after the first leavening.
- Re-prepare the pasta
Put the leavened dough on the pastry board, work it with your hands in order to deflate it, then place it in a well greased rectangular pan of extra virgin olive oil. Roll it out with your hands about 1 cm thick.
- Roll out the focaccia
Sink the fingertips into the dough until it touches the pan, so as to form many dimples. Brush the surface of dough with 3 tablespoons of water emulsified with 3 tablespoons of extra virgin olive oil, cover the pan with a cloth and let the dough rise again for 1 hour and 30 minutes, until it has doubled the volume.
- Complete the Ligurian focaccia
Sprinkle the focaccia with a pinch of coarsely beaten salt and place it in a pre-heated oven at 200 ° C. Cook the focaccia for about 25-30 minutes, until the surface is golden and slightly crisp.
- 200 gr type 0 flour
- 25 gr brewer’s yeast
- 1 teaspoon of salt
- a little bit of coarse salt
- 300 gr Manitoba flour
- 1 sugar spoon
- Extra Virgin Olive Oil
…… and what do you drink together?
… we recommend the excellent wines of the Liguria Region.
CALL TO ACTION
The maximum quality of the “Taggiasca” Extra Virgin Olive Oil is obtained from the artisan processing of the Olive.