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

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

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 Follow me on: Instagram:   / lorenzo_adr.  . Facebook:   / casalemanage.  . Twitter:   / lorenzo_casale   Website: https://www.casalemanagement.com 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)