Liguria, a coastal region in northwest Italy, is famous for its delicious focaccia bread. This region is known for its simple yet flavorful cuisine, and Ligurian focaccia is no exception. With its light and fluffy texture, topped with a generous drizzle of olive oil and sprinkling of sea salt, Liguria Bakery Focaccia is a treat for the taste buds. If you’re looking for an easy and authentic recipe to recreate this Italian classic at home, look no further!
Ingredients:
– 500g bread flour
– 350ml warm water
– 7g instant yeast
– 10g salt
– 50ml extra virgin olive oil
– Sea salt flakes, for sprinkling
– Fresh rosemary, for garnish (optional)
Instructions:
1. In a large mixing bowl, combine the bread flour, instant yeast, and salt. Make a well in the center.
2. Slowly add warm water to the well and mix with a wooden spoon until a sticky dough forms.
3. Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
6. Once the dough has risen, gently punch it down to release any air bubbles. Transfer it to the prepared baking sheet and stretch it out to cover the entire surface.
7. Drizzle the dough generously with extra virgin olive oil, making sure to cover the entire surface. Use your fingers to create dimples in the dough.
8. Sprinkle sea salt flakes evenly over the top, and if desired, garnish with fresh rosemary.
9. Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown.
10. Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Now, let’s move on to some frequently asked questions about Liguria Bakery Focaccia:
1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but keep in mind that bread flour will give you a higher rise and a chewier texture.
2. Can I use active dry yeast instead of instant yeast?
Yes, you can, but you’ll need to activate the yeast in warm water before adding it to the dry ingredients.
3. Can I add toppings like olives or sun-dried tomatoes?
Absolutely! Ligurian focaccia is versatile, and you can customize it with your favorite toppings.
4. How should I store the leftover focaccia?
Store it in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage.
5. Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary, but fresh rosemary will provide a more vibrant flavor.
6. Can I make the dough in advance?
Yes, you can prepare the dough ahead of time and let it rise in the refrigerator overnight. Just make sure to bring it to room temperature before baking.
7. Can I use a stand mixer with a dough hook instead of kneading by hand?
Yes, you can use a stand mixer with a dough hook attachment to knead the dough. Knead for about 5-7 minutes until the dough is smooth and elastic.
Now that you have the recipe and answers to your questions, it’s time to roll up your sleeves and start baking! Enjoy the taste of Liguria Bakery Focaccia in the comfort of your own home. Buon appetito!