La focaccia genovese di Marinetta dal 1946

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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 ri... • Visit: • http://italiasquisita.net/ • Follow us on: • / 147031685608 • / italiasquisita • / italiasquisita • Contact us: • [email protected]

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