La focaccia genovese di Marinetta dal 1946

Poor in its ingredients, but rich in its unmistakable fragrance and flavor, the Genovese focaccia or "fugassa" is a legendary leavened product, daily enjoyed by the Genoese people - especially for breakfast and even in the variant with onions! We entered Marinetta's laboratory to learn its secrets: a historic oven in the popular district of Voltri that has been producing the same, original dough since 1946. A slice of Italian gastronomic culture entirely dedicated to Genoese (or Ligurian) focaccia, the queen among Italian focaccias. In collaboration with Mulino Caputo INGREDIENTI/INGREDIENTS Farina di media forza/Medium strength flour 1kg/35 oz Acqua/Water 0,55 l/19,5 oz Sale 20g/Salt 0.7 oz Olio EVO 40g/EVO oil1.4 oz Estratto di malto liquido/Liquid malt extract 50g/1.7 oz Strutto 35g/1.2 oz Lievito di birra/Fresh yeast 20g/0.7 oz Biga 350 g/12 oz Per la biga/For the biga Farina di media forza/Medium strength flour 1kg/35 oz Acqua/Water 0,5 l/17,5 oz Lievito di birra/Fresh yeast 40g/1.4 oz Per la bagna (indicativo)/ For the brine Acqua/Water 30cl/1 oz Sale 3g/0.1 oz Spolier alert: get ready for the Recco focaccia... in the meanwhile check our pizza masters series:    • Pizza napoletana fatta in casa: la ricetta...   Visit: http://italiasquisita.net/ Follow us on:   / 147031685608     / italiasquisita     / italiasquisita   Contact us: [email protected]