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Below are the ingridients that are required to cook a perfect Italian thin focaccia:
- Provide 330 g of flour.
- Get 180 ml of ice cold water.
- You need 10 g of yeast.
- Provide 7 g of sugar.
- You need 10 g of salt.
- Take 20 ml of olive oil.
- Use of rosemary.
- Take of garlic.
- Get of more olive oil.
Ready with the ingridients? Here are the instructions on preparing Italian thin focaccia:
- Mix the flour, yeast, sugar, salt and ice cold water, knead well.
- When the dough looks ready, add the olive oil and knead more.
- Make 4-6 round pieces and put to the fridge for a couple hours.
- Pre-heat the oven to the max (i got 260°C) with the pan inside.
- Roll the dough to a very thin round and put on the hot pan.
- Prepare some minced garlic in olive oil and cover the dough, add coarse salt and rosemary.
- Bake for a few minutes until ready.
This Ligurian Focaccia, is the most classic, Italian Focaccia recipe. You can find its variations all across Italy. Thin or tall, salty, salt free or even sweet; crunchy. Focaccia alla genovese, in dialect "fügassa", is a typical Ligurian speciality and its ancient preparation is so deeply rooted in the Genoese tradition that it became part of the Slow Food movement. Focaccia should not be thick or doughy.
Recipe : Italian thin focaccia
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