How Italians Make FOCACCIA | Classic Focaccia GENOVESE Recipe

Watch how Italians in Italy make FOCACCIA! This classic Focaccia Genovese recipe is short and soft with a crispy crust.

Written Recipe? On our website: https://www.piattorecipes.com/authentic-focaccia-genovese-recipe/

#focaccia #italianfood #breadmaking

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In this PIATTO™ video recipe, we present:

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How Italians make FOCACCIA in Italy: Focaccia Genovese Recipe
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This classic focaccia is often eaten as a breakfast in Genoa, dipped in a cup of Cappuccino! The Focaccia Genovese is a short focaccia with a soft structure inside and a crispy outside. It’s golden surface contrasts with the lovely white holes that it is famous for.

Focaccia Genovese can be eaten plain, or with one or more classic toppings—such as onions, olives or sundried tomatoes!

In Italian? Watch this video in Italian with subtitles: https://youtu.be/83sqqZ0oC00

INGREDIENTS
for 2 trays of focaccia 40×30 cm (16″x 12″) OR one large tray of focaccia 60×40 cm (24″ x 16″)

Focaccia Genovese (Dough)
bread flour: 19 oz (550 g); ’00’ Flour and W 320
water: 12 oz (320 g)
olive oil extra virgin: 2 tbsp (25 g)
lard: 1 oz (25 g); preferably ‘Lardo di Colonnata di Cinta Senese’ (see video)
fine salt: 2 tsp (12 g)
dry malt: ½ oz (15 g); liquid malt? Double the dose
dry active yeast: 2 tsp (6 g)

Focaccia Genovese (Brine and Topping)
olive oil: 2 oz (60 g); extra virgin
fine salt: 1 tsp (5 g); for the brine
water: ½ cup (100 ml); for the brine

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TABLE OF CONTENTS
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0:00 – intro
0:24 – how to make focaccia dough
5:22 – dividing focaccia dough
7:14 – how do stretch focaccia dough
10:00 – focaccia brine and toppings
11:02 – how to make focaccia holes
13:47 – how to bake focaccia genovese

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PRODUCTS USED IN THIS VIDEO
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► Stainless Steel Mixing Bowl 28 cm (11”): https://amzn.to/3ZKxoMW

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CREDITS
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DISCLAIMERS
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