For a snack, as aperitif with a glass of white wine or dipped in cappuccino for breakfast the Genuese focaccia, called in dialect “fugassa”, is the uncontested queen of Ligurian street food.
Here you have the recipe to make focaccia on your own. Its smell when it comes out of oven and its delicious taste will pay you back for any effort!
- 1 kg soft or plain flour
- 75 g brewer’s yeast
- less than a glass of extra-virgin olive oil
- 650 ml water
- 2 teaspoon sugar or 1 teaspoon malt
Dissolve salt in warm water and add sugar (or malt), 60 ml olive oil and 500 g flour. Blend until you have a uniform batter. It will be almost liquid, so don’t worry.
Crumble the yeast and add it to the batter, mixing for some minutes. Add now the remaining flour and knead until you have a uniform and sticky mixture. Let it stand under a towel for 4 hours, then knead it again and put it in an oiled baking tray, pressing it out to fit the size of the tray.
Now the funniest moment, especially if you cook with your children: with your fingers create on the surface the typical holes. Sprinkle the top with salt and pour oil mixed with a bit water. Let the focaccia rise until on the surface there are some little humps and then bake it to 150° C until the top is golden brown. Serve the focaccia warm.
It is a perfect dish also for the beach: it is perfect, light and fresh! It is also our ideal packed lunch at work, when we want to take a bit of Ligurian Sea on our desks!