Are you planning a holiday in Italy? Are you going to spend a few days in Liguria? Well, write this down: Ligurian focaccia bread, you must try it. It is very rich in wonderful extra virgin olive oil, with or without rosemary. Believe me: it is worthwhile! You will eat even the smallest bite of it! Here is my interpretation.
- 350 gr
Cake flourtype 00
- 15 gr Fresh yeast
- 1.5 dl Water
- 10 tbsp
Extra virgin olive oil
Fine sea salt
Fresh rosemary at your taste
- Mix the yeast with half a glass of lukewarm water.
- Mix a good pinch of salt in another glass of water.
- Sieve the flour onto a pasturi board and make a well in the middle. Pour the water with the yeast, the salted water and 6 tbsp. Of extra virgin olive oil into the well.
- Start mixing and when the ingredients come together, knead for about 10 minutes until you have a smooth, springy soft dough.
- Lightly oil a bowl and transfer the dough (it won’t stick to the bowl and it won’t dry); cover with a tea towel and let it rinse for about 2 hours in a warm place without any airstreams.
- Knead the dough again, place it on an oiled baking tray and spread it until 1,5 cm thick.
- Oil your hands and spread your fingers to make little dimples on the dough. Emulsify the remaining oil with 3 tbsp of water and, with a brush, evenly oil the surface. Let it rinse for 30 minutes covered with a dampened tea towel.
- Top the focaccia with some coarsely chopped kosher salt (and rosemary, at your taste).
- Pre-heat the oven at 200°C (392°F). Bake at at 200°C (392°F) for the first 20 minutes, then at at 220°C (428°F) for the last 3/4 minutes.