Focaccia

Fragrant and savory, focaccia from Liguria is the ideal snack, anytime of the day.
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MASTERY Level
30 min
728 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

1 kg all-purpose flour

30 g fresh yeast

600 ml water

80 ml extra virgin olive oil

20 g salt

 

 

Soluzione

50 ml water

30 ml extra virgin olive oil

salt

Preparation

Mix flour, yeast, salt and enough water to make dough. Allow to rise for at least three hours covered with a dish towel. Then distribute it uniformly into a rectangular tin, slightly oiled, with a height of about 0.8 inch pressing with your fingers to make small dimples.

Sprinkle with salt, oil and fennel seeds to taste. Bake in a hot oven (400°F) for about twenty minutes.

Chef’s Tips

The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use. So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.

Come to Liguria to Enjoy Fresh Pesto

Why not savour fresh pesto, a speciality of Ligurian cuisine, in a romantic restaurant facing beautiful Italian bays? In Liguria, the scents and flavors of extra-virgin olive oil are unforgettable and intoxicating.
Academia Barilla will take you on a journey to discovery the secrets of Liguria: learn more about this tour.

Food History

Focacciais made throughout the Mediterranean and was even made by the Phoenicians and Romans. Even though no one knows exactly where exactly focaccia comes from, the most famous and well-loved version is the one from Liguria. Originally considered a peasant’s dish due to the low cost of the ingredients, focaccia quickly became a popular street food in Genoa. In fact, records show that already in the 16th century focaccia was consumed at any time during the day, even during mass. Focaccia was served with wine during the benediction at weddings until the Bishop of Genoa decided to excommunicate anyone, aristocrate or plebian, who ate inside the church.

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