Pizza and focaccia

Focaccia genovese!!!!


For the Italian version click here!!!!

Hello everyone!!!! No bad at at all...2 recipes in 2 two days in this blog....I’m getting better eh? You can see that I’m in Japan and I have no much to do!!
But let me tell you you have to try this focaccia, for sure is the best focaccia genovese (from Genoa town) I ever made!!! I got this recipe from Vittorio’s blog “Viva la Focaccia” and with his recipe I’m also participating to his if you fancy you can also vote for my focaccia here!!! Thank you!!!!
Anyway...I do really hope you will understand the not really easy to translate it, but I’ll suggest you to watch Vittorio’s video here. It really helps!!

200 gr. of water
20 gr. of extra virgin olive oil
7 gr. salt
3 gr. Barley malt (1 tsp)
320 gr. of strong flour
17 gr. fresh yeast (or 6 gr. dried yeast)

At first mix the water, salt,malt and olive oil, then add half of the flour (160 gr) mix well until all the flour is absorbed, the result will be a quite sticky and liquid dough. Dissolve the yeast in a bit of warm water (30ºc).
Knead the dough adding the yeast and the rest of the flour until you get a smooth and soft dough.
Cover and let it rest for 10 to 15 mins.
Flatten the dough with your hands and fold the edges into the centre.
Put some olive oil in the middle of a baking tray ( 40cm x 25 cm), place the dough and brush it with a bit of olive oil. Let it rest for 40-60 minutes until double on size.
Gently stretch the dough with your fingers until it covers the baking tray.
Sprinkle the focaccia surface with salt and let it rest for a further 30 mins.
Drizzle the focaccia with some water and olive oil and with the fingertips press and dimple the dough, the water and the oil will pull into the dimples. Let it rest for the last time for about 60-75 mins, in winter even 2 hours or more.
Bake in a warm oven at 220º- 240º C for 15 to 20 minutes.
When ready slide it into a rack, brush on some olive oil and let it cool down a bit!!!

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