Homemade Ligurian focaccia is easy and quick to eat at any time of the day and to be used instead of bread. Excellent simple and delicious stuffed, with salami, mortadella, ham and any kind of cheese or vegetables. It is a typical specialty of Ligurian cuisine and the tradition of its ancient preparation is ingrained in the area.
INGREDIENTS 450 ml of water 1 tablespoon of lyophilized beer yeast 1 teaspoon of sugar 1 cup of extra virgin olive oil 500 g of manitoba flour 1 tablespoon of salt rosemary and coarse salt to taste
In a bowl pour the water, it must be lukewarm, and inside dissolve brewer's yeast and sugar. Leave for 10 minutes until the yeast is activated. Add half of the olive oil, flour and salt. Knead until a smooth and sticky dough is obtained. Cover the bowl with plastic wrap and let it rise until the dough volume is doubled (2 hours). Grease your hands to handle the dough easily and spread to fit to the edges of the pan: in a well oil greased pan. The thickness should not exceed 2 cm. Sprinkle with the remaining oil, coarse salt and rosemary. Let it rise for another 30 minutes. Once the dough has risen, gently press indentations in the dough with your fingertips (2 cm distance to each other). Put in pre-heated oven at 220 ° C (400 F) for 30 minutes, until golden brown.
Right before the fingertips pressing and oven....