Focaccia alla genovese is a
typical leavened product of Ligurian cuisine , a street food now famous throughout the world. In this version of "L'Antro dell'Alchimista" it is prepared with Pasta Madre Essiccata con Lievito Ruggeri, which
gives fragrance to the finished product and
improves the workability of the dough.
Ingredients
To brush
- 3 tablespoons of oil
- 3 tablespoons of water
- A sprinkling of grated Parmesan cheese
Preparation of Genoese focaccia with dried sourdough
Combine the flour with the dried sourdough with Ruggeri yeast, add the oil, water, parmesan and salt. Place on the table and work beating for 7-8 minutes, put back in the oiled bowl and let double.
Turn the dough out onto the table and form a loaf, then place it on a rectangular baking tray covered with baking paper. Let it rest for another 15 minutes, then roll it out with a rolling pin and the palm of your hand until it almost completely covers the bottom of the tray.
Finally let it rise for 30 minutes. Dig your fingertips into the dough, making deep impressions all over the surface until they touch the pan, cover with 6 tablespoons of oil beaten with 6 tablespoons of water and salt.
Sprinkle with parmesan and let the focaccia genovese with sourdough rise abundantly: it will take an hour and a half. Bake at 200° for 25 minutes or until golden brown.
