Ligurian focaccia

Ligurian focaccia, or flat bread, has always been synonymous with Genoa, a bit like “pesto” or “the Lighthouse”. Tradition has it that Ligurian flat bread must be baked in a wood-fired oven, in generous amount, shiny with oil, at least one inch thick, a masterpiece of culinary balance, with a crispy surface and a soft crumb. A miracle performed by bakers all over the world. And, to the delight of your palate, there are numerous varieties of flat bread: with rosemary, with olives, with small pieces of cheese, with cheese and ham, with sausages, with bacon... It is up to you to choose the one you prefer. We simply wish to suggest that you try the classic recipe, suitable for a homemade production, but still capable of setting your taste buds to work…

INGREDIENTS

(for a baking tray)

300g/10.5oz pastry flour

10g/0.3oz fresh yeast

165ml/5.5floz water

evo oil q.s.

salt q.s.

a pinch of sugar

Dissolve 8g/0.2oz of salt in one third of the water and 5g/0.1oz of sugar in the remaining water. Make sure that these two ingredients are thoroughly dissolved, to ensure proper dough leavening. Dissolve the yeast in the water containing sugar. Place the flour on a cutting board and make a well in the centre. Add the sugared solution first. When it is absorbed, add some extra virgin olive oil. Once absorbed, pour the salted water solution and knead until the dough is smooth. Let it rest for about 15 minutes in an oiled baking tray, covered with a cloth. Spread the dough with your hands till it is 0.5in thick. After 10 minutes spread the dough again with your hands until the dough covers the baking tray completely. Form a few dips on its surface with your fingertips. For the sauce, add 30ml/1fl oz of water to 10g/0.3oz of salt and 20ml/0.6fl oz of olive oil.

Emulsify the mixture and pour it over the dough. Holding the baking tray in your hands, let the dressing penetrate into the dips. Let the dough rise for 1 hour and 40 minutes in the heat. Bake in a convection oven at a 210°C/410°F temperature until golden brown. Serve your focaccia warm, cut into strips,

because that is the way they eat it in Liguria! To make it even tastier you can stuff it with ham, cheese and rocket salad.