The perfect focaccia (fügassa) genovese recipe made according to tradition from a belin of foresto

Описание: With the return of beautiful spring days after weeks of rain and bad weather, Liguria is once again taken by storm by Lombards and Piedmontese, but not only. These foresti (a dialect term that indicates non-Ligurians in general, the outsiders) when they come down they never miss a bit of focaccia. But when you take a piece, perhaps before going to the beach, ask for "una slerfa/striscia de fügassa" to seem "almost" autochthonous. But beware, there is a difference between a strip and a slerfa: a slerfa is 1/8 of a leccarda, which is equivalent to about 150/200 grams. Whereas a strip is a long and narrow rectangle of focaccia, weighing about 60 grams, that is about half of a small slerfa. The latter is the most common format, of those that are found already cut in the windows of focaccerie arranged on a cardboard (or polystyrene) cabaret in occasion of small morning refreshments in the workplace. It is necessary, however, a small but fundamental clarification before continuing: the traditional focaccia is the Genoese one (fugàssazeneize in dialect), so especially if you are in Genoa do not call it Ligurian focaccia. If you want to look like a local, take a strip of focaccia and dip it in your latte or cappuccino in the morning, the contrast will amaze you.
The history of focaccia is very ancient and rich in curiosities, impossible to summarize in a few lines. At this link you will find the article with all its history and much more: https://wp.me/p6zatt-1hP
A lot of notions and a lot of information behind a product that can be perfectly recreated at home so you can enjoy it as many times as you want, even outside Liguria. Here is the recipe to make homemade Genovese focaccia as perfect as in a focacceria.


DETAILS
Difficulty: medium
Preparation time: 18h
Doses: 1 baking pan (about 9 people/slices)
Cost: low


INGREDIENTS

Ingredients for the biga:
95g of 00 flour Caputo Cuoco (W300-320)
43ml of water
1.1g of fresh brewer's yeast

Ingredients for the dough:
Biga (all)
360g of 00 flour Caputo Cuoco (w300-320)
222ml water
22ml of extra virgin olive oil
11g of fresh brewer's yeast
9g of salt
8g of diastatic malt

Ingredients for the baking pans:
5ml extra virgin olive oil

Ingredients for the brine:
150ml water
38ml of extra virgin olive oil
8g of salt


Tools used:
Wooden board for kneading 80x60cm: https://amzn.to/2K0Dqow
Food scale: https://amzn.to/2TJX8u1
Precision food scale: https://amzn.to/3eBOWEb
Graduated cylinder: https://amzn.to/36zQBXT
Bowls of various sizes: https://amzn.to/2VAwROX
225ml oil dispenser: https://amzn.to/3h4LEes
Pizza cutter scissors: https://amzn.to/3gr8rRn
Wooden rolling pin (60cm): https://amzn.to/2B8LHWb
Food brush: https://amzn.to/32hBjpC
Kitchen robot Kenwood chef: https://amzn.to/2V3JBhC
Spatula for pizza: https://amzn.to/2XtruSg
Spatula for cutting: https://amzn.to/2JZa1Lf
Food thermometer: https://amzn.to/3cc5xN0


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Chapters:
00:00 | Intro
00:15 | Recipe
00:25 | Details
00:42 | Ingredients and preparation of the biga
03:19 | Ingredients and preparation of the dough
06:37 | Ingredients and preparation of the baking pans
09:17 | Ingredients and preparation of the brine
11:42 | Final product
12:02 | Ending (Subscribe and Watch Next)