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Focaccia From Novi Ligure Recipe

Focaccia From Novi Ligure Recipe

Photographs : Alberto Rossi

Focaccia From Novi Ligure Recipe

Ingredients :

  • 4 cups (500 g) all-purpose flour or cake flour
  • 1 cup plus 1 1/2 tbsp. (275 ml) lukewarm water
  • 1/2 tbsp. (5 g) malt
  • 1 tbsp. plus 2 tsp. (25 ml) extra-virgin olive oil
  • 11/2 tbsp. (20 g) lard, softened
  • 13/4tsp. (5 g) active dry yeast
  • 12/3 tsp. (10 g) salt

FOR THE GENOESE BRINE

  • 1/2 cup (100 ml) water
  • 31/2 tbsp. (50 ml) extra-virgin olive oil
  • 3/4 tbsp. (14 g) salt

Method :

  1. Put the flour onto a clean work surface, make a well in the center, and add the malt. Dissolve the yeast in the water. Pour mixture into the well, and gradually incorporate into the flour. Add the softened lard, the oil and, lastly, add the salt.
  2. Knead the dough until soft, smooth, and elastic. Cover the dough with a sheet of lightly oiled plastic wrap and let rise for about 1 hour.
  3. To make the brine, combine the water, olive oil, and coarse salt in a bowl. Stir to make an emulsion and then let it rest.
  4. Transfer the dough to a baking pan greased with oil, stretching it gently with your fingertips until it is about 1/2 inch (1 cm) thick. Prod the surface of the dough with your fingers, forming small dimples where the seasoning will collect.
  5. Sprinkle the focaccia with the Genoese brine and let it rise for half an hour.
  6. Bake at about 450°F (230°C) for 20 minutes, or until golden brown.
  7. Brush the surface of the freshly baked focaccia with olive oil.

Preparation time : 15 minutes
Rising time : 11/2 hours
Cooking time : 20 minutes
Difficulty : medium
4 Servings

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Source :

ACADEMIA BARILLA

Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga

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See also Italian recipes “Spelt Focaccia Recipe”