Genovese Focaccia Bread

This handy focaccia recipe is made from a handful of ingredients, including flour and yeast, you likely have on the subject of with reference to hand. Kneaded by hand, its left to land and stretched to fill baking sheets. Then, its left to rise to come mammal transfered to the oven to bake to golden perfection. Much taking into consideration Napoletans are known for their pizza-making prowess, Liigurians are considered masters of this ancient flatbread. You can add rosemary, oregano and onion to melody the focaccia, though the most conventional version calls for no additional supplementary seasonings.

The ingredient of Genovese Focaccia Bread

• 8 cups all aspire flour
• 2 1 3 cups water
• 1 2 3 tablespoons yeast breweru2019s
• 1 1 8 tablespoons salt
• 2 tablespoons olive oil
• 6 tablespoons olive oil
• 6 tablespoons water
• salt

The Instruction of genovese focaccia bread

• dissolve the yeast in a bowl with some water add some flour 2 tablespoons of olive oil the 20 grams of salt add the remaining flour and water in two additions alternating the two while kneading
• place the dough on the work surface and shape the dough into two loaves place the loaves on two baking sheets measuring 30 x 40 centimeters
• let the loaves rest for 15 minutes then roll out the dough with a short rolling pin and the palm of your hands until the dough completely covers the surface of the baking sheets
• let the dough rest on the sheets for an additional 30 minutes
• press your fingers deep into the entire surface of the dough and then pour the water oil and salt mixture all over the surface and let the dough rise until it doubles approximately 90 minutes
• bake at 200c for 25 to 30 minutes
• remove from the oven and serve

Nutritions of Genovese Focaccia Bread

calories: nutritioninformation
carbohydrateContent: 1170 calories
fatContent: 192 grams
fiberContent: 30 grams
proteinContent: 9 grams
saturatedFatContent: 27 grams
sodiumContent: 4 grams
: 2150 milligrams

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