Focaccia From Lugaria

• परोसना: 8 slices
• सक्रिय समय: 1 hour
• कुल समय: 2 hours

सामग्री

• 1 (112 gr,, 4 oz.) large boiled potato

• 435 grams (3 ½ cups) flour

• 40 grams (3 TB) extra virgin olive oil

• 13 grams (2 ½ tsp) salt

• 200 grams (3/4 cup) lukewarm water

• 25 grams (1 oz) fresh yeast

• ¼ cup warm milk

• 1 tsp. honey

For the Top:

• 1/3 cup water

• 1/3 cup extra virgin olive oil

• salt

निर्देश

1. 1Mix the honey into the milk and add the yeast, then set it aside to proof.

2. Make a well in the flour on a board, and mash the boiled potato into the flour, working it in with your fingers

3. 3Add the salt, oil, and yeast mixture, and mix lightly.

4. 4Gradually add in the water and knead to obtain a smooth dough.

5. 5Cover the dough with a cloth and leave it to rise in a warm place until it has doubled in bulk.

6. 6Generously oil a sheet pan or cookie sheet with a rim, and sprinkle lightly with fine salt.

7. 7Press the risen dough into the sheet pan, then cover and leave it to rise in a warm place for 30 minutes.

8. 8Make deep dents in the dough with your fingers, being careful not to make holes in the dough.

9. 9Cover the dough and let rise again for another 30 minutes.

10. 10Preheat the oven to 200° C (425° F).

11. 11Sprinkle the dough with salt – you can use either fine or rough salt.

12. 12Shake the water and oil for the top in a jar (or mix in a bowl) until it forms an emulsion, then quickly pour it evenly over the top of the focaccia dough.

13. 13Bake in the oven at 200° C (425° F) for 20 minutes, until crisp and brown.

14. 14Let cool somewhat on rack, then slice into strips or squares.

15. 15Pretend you are sitting on a bench overlooking the Ligurian Riviera or the Cinque Terre, and enjoy munching your warm focaccia.

नोट्स

1/3 cup water mixed with 1/3 cup oil, this is the topping before baking.

https://italian-connection.com/italian-food-culture/focaccia-recipe-from-liguria/