- Portionen: 6
- Vorbereitungszeit: 30 Minuten
- Kochzeit: 15 Minuten
Focaccia alla Genovese, besser schmeckt es nur in Genua
Die Focaccia alla Genovese, eine ligurische Spezialität, ist wie Pesto alla Genovese eine der Typischen Produkte aus Genua.
Der köstliche Duft erinnert mich jedesmal an diese wunderschöne Stadt, da er in jeder Gasse in die Nase steigt.
Immer wenn ich meine Freunde dort besuche, steht die Focaccia ganz oben auf meiner Liste.
Natürlich konnte ich es nicht lassen und musste meine Bekannten nach dem Originalrezept fragen.
Mit ein bisschen geschick konnte ich ihnen das Rezept entlocken, auch wenn sie immer wieder betont haben, das es nur in Genua am besten schmeckt.
Nichts desto trotz ist dieses Gebäck eine wahre Köstlichkeit, wobei ich aber zugeben muss das es mit der herrlichen Meeresluft in der Nase am besten Schmeckt.
Fangen wir also an die Focaccia alla Genovese zuzubereiten oder "Fügassa" wie der Genovese sagen würde.
Zutaten
- Manitobamehl - 660 g, W 280
- Wasser - 440 ml, Lauwarm
- Malz - 1 TL
- Hefe - 25 g, Frisch
- Salz - 15 g
- Natives Olivenöl - 50 ml
- Für die Sole
- Natives Olivenöl - 50 ml
- Wasser - 50 ml
- Grobes Salz - nach Geschmack
Zubereitung
- Fangen wir an den Teig für die Focaccia zuzubereiten indem du das Mehl in eine Schüssel gibst und die frische Hefe zerkleinert in das Mehr streust. Gib dann die hälfte des lauwarmen Wasser hinzu und knete alles mit dem Handmixer zusammen.
- Sobald alles gut vermischt ist füge die andere hälfte des Wassers hinzu und vermische alles ca. 3 Minuten.
- Ist das ganze Wasser vom Teig absorbiert, fügst du nun das Malz und Salz hinzu.
- Jetzt verarbeitest du den Teig bis eine homogene Masse entsteht und füge dann langsam das Öl hinzu während du den Teig weiter knetest. Wenn du das ganze Öl eingearbeitet hast und der Teig fest an den Haken klebt, schalte den Handmixer aus.
- Ab jetzt ist Handarbeit angesagt. Nehme den Teig mit Nassen Händen aus der Schüssel und lege ihn auf eine leicht gefettete Arbeitsfläche. Verarbeite den Teig nun so das er eine Runde Form bekommt und lege ihn in eine leicht geölte Schüssel.
- Verschließe die Schüssel nun mit Frischhaltefolie und lasse ihn 3 Stunden gehen. Sobald er sein Volumen verdoppelt hat Knete ihn auf deiner Arbeitsfläche ein wenig mit den Händen.
- Teile nun den Teig in 2 gleichgroße Hälften, damit du 2 Focaccias erhältst. Gebe nun die Teiglinge jeweils in ein leicht eingefettetes 35x28 cm großes Backblech und lasse sie 30 Minuten ruhen bevor du sie ausbreitest.
- Danach formst du den Teig mit den Fingerspitzen von der Mitte aus zu den Rändern bis er das ganze Backblech bedeckt.
- Anschließend mischt du mit einer Gabel das Wasser und das Öl in einer Kanne bis es eine Emulsion wird.
- Gieße einen Teil der Emulsion auf den Teig und verteile sie vorsichtig mit den Händen auf die gesamte Oberfläche.
- Bohre jetzt mit den Fingern Löcher in den Teig und verteile danach das grobe Salz über die Focaccia.
- In einen vorgeheizten Ofen lässt du die Focaccia bei 210°C ober- unterhitze für 15 Minuten backen.
- Nachdem du deine Focaccia aus dem Ofen geholt hast, nehme sie aus der Backform und lass sie auf einem Rost abkühlen.
- Während es abkühlt, bestreiche die Focaccia nochmal mit der Wasser-Öl Emulsion damit sie eine schöne Glänzende Oberfläche bekommt.
- Nachdem deine Focaccia alla Genovese abgekühlt ist, kannst du sie in Handliche stücke schneiden und genießen.
Meine Empfehlung
Haltbarkeit
Die Focaccia kann maximal 1 Tag in einer Papiertüte aufbewahrt werden.
Omas Tipp
Wenn du magst kannst du die Focaccia auch mit Zwiebeln, getrockneten Kirschtomaten oder schwarzen Oliven anreichern.
Buon appetito!
51 Gedanken zu „Focaccia alla Genovese, besser schmeckt es nur in Genua“
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