The Genoese focaccia, known as “a fügassa” in dialect, is a typical dish of Ligurian cuisine. The tradition of its ancient preparation is deeply rooted in the people of Genoa, making this product a Slow Food presidium. Although famous worldwide, it is practically impossible to recreate its fragrance and goodness outside the original territory. We have therefore turned to Chef Ezio Rocchi, a Ligurian expert, to share with you an excellent result to replicate at home. The method we suggest is faster than that required by the Slow Food presidium (which indicates about 8 hours for the entire processing process), although between each processing phase, rolling out and resting, you will have to wait a few hours before enjoying this extraordinary product. The essential characteristics of a Genoese focaccia are respected: thickness of two centimeters as per tradition, balanced consistency between crunchiness and softness, friability, shine, and of course, no risk of it being rubbery! Since you will be getting your hands dirty with us, we recommend trying other regional specials such as sardenaira or Recco cheese focaccia, and even sweet focaccia!
Focaccia (fügassa) alla Genovese ingredients: 400g of 00 flour (W=280), 250g of Manitoba flour (W=400), 335g of water (at room temperature), 13g of fine salt, 10g of malt, 18g of fresh brewer’s yeast, 30g of extra virgin olive oil.
Focaccia alla Genovese calories: Difficulty: Medium Preparation: 30 min Cooking: 15 min Serves: 8 people Cost: Low Note: plus leavening times (about 3 hours)
Preparation instructions:
To prepare the Genoese focaccia, put the Manitoba and 00 flour in a bowl and mix with a whisk. Then form a slight hole in the center and pour almost all the water into it. Mix again to absorb the water, then add the malt and salt together. Mix again, then add the remaining water and knead with the whisk until you get a homogeneous mixture. Once the salt is integrated with the flour, you can add the crumbled yeast. Knead it a few more times with the whisk, then transfer the dough to a work surface and continue to knead by hand, vigorously. If there is an excess of flour left, it is not a problem; it will absorb by working it. Press it with the palm of your hand while kneading, replicating the movement of the machine. After a few minutes, when you see the gluten mesh taking shape, making the dough more homogeneous and almost elastic, pour the oil on the dough. Continue to knead the dough on the work surface, making sure all the oil is absorbed. It will take 13-15 minutes to get a smooth and homogeneous dough. You can cover it and let it rest for a few minutes. Then remove the cloth, close the dough by rotating it on the work surface, divide it into two pieces of 500g, give it a rectangular shape, flatten it with your hands, roll it into three folds, and finally roll it in a way that the closure remains in contact with the work surface. Cover it with a cloth and let it rest for about 30 minutes. Take one of the two pieces and keep the other covered. Grease the first 30×40 pan with 15g of oil, without going into the corners since it will flow by itself. Position the dough on a floured surface and press it with your fingers to expand it, using only the index, middle and