Focaccia from Genoa ( focaccia alla genovese ) recipe
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Tags : focaccia genoa flat bread unleavened pizza |
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| by : FlipBooth on May 28, 2011 |
| Categories: External |
| Views : 288 |
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| Duration: 06:52 |
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Video Description for Focaccia from Genoa ( focaccia alla genovese ) recipe
The fragrance and flavor of the focaccia from Genoa makes this ancient recipe one of the most appreciated all over Italy and beyond Hi GialloZafferano viewers and welcome to our kitchen Today we ll make together a star recipe of the Ligurian cuisine the focaccia from Genoa There s no need to say that the true focaccia can be found only in Genoa city But what we suggest here is a homemade version which is not so different from the original one Let s see together what ingredients we ll need acirc cent 4 Acirc frac34 cups 600 g of flour better if strong flour acirc cent 1 Acirc frac34 cups 400 ml of water acirc cent Less than 3 tbsp 40 ml of extra virgin olive oil acirc cent 1 tsp of malt or 2 tsp of sugar acirc cent 2 Acirc frac12 tsp 15 g of salt acirc cent Less than 1 oz 25 g of brewer s yeast acirc cent Coarse salt acirc cent Just under Acirc frac12 cup of extra virgin olive oil Well let s go prepare the focaccia from Genoa First of all put into room temperature water less than 3 tbsp of oil 40 ml malt or as an alternative sugar and salt stir and melt everything well At this point pour all these liquids into the bowl of the planetary mixer with the dough hook attachment Add just half of the flour and let the mixer work until you obtain an even liquid batter Here is how the dough looks Now add the yeast remember that it should never be added together with salt which we ve already melted Just crumble and add it directly Now knead for 3 minutes more After adding the yeast we just have to add the remaining flour Then knead to obtain a smooth and even mixture Here is our dough when you take it out from the planetary mixer it will be quite sticky so sprinkle a small amount of flour on the work surface just enough to make it less sticky Then give it a rectangular shape and place it in a baking pan previously greased with about 4 tbsp 50 ml of oil Lay the dough on the oil so that it doesn t stick and brush the whole surface after that let it rise in a lukewarm place free from drafts at about 86 Acirc deg F 30 Acirc deg C The oven with just the light turned on is fit for the purpose so you can let it double in volume there It will take about an hour an hour and a half it depends on the season 60-90 min Here is our dough which has doubled in volume now roll it out on the baking pan check if there is enough oil under the dough since the increase in volume may absorb it completely causing the focaccia to stick to the bottom while cooking So with your flat hands stretch the dough into the shape of the baking pan Remember to brush it again with some oil for example using the excess oil on the bottom then sprinkle it with coarse salt not too much nor too few Let it rise again for at least half an hour until it increases in volume 30 min After half an hour here is how the focaccia looks now we ll make the typical holes which characterize the focaccia from Genoa So press the fingertips into the dough quite deep After that drizzle the remaining oil all over so that it fills the holes a good amount of oil is the main characteristic of the focaccia from Genoa and let it rise again for 30 minutes more 30 min Our focaccia is finally ready to be baked in preheated oven at 390 Acirc deg F 200 Acirc deg C for at least 15 minutes The last thing to do is sprinkle the surface with water I ve poured the water at room temperature into a vaporizer which can be easily found in a do-it-yourself shop In this way the focaccia will remain soft Spray it also a couple of times into the oven 15 min 390 Acirc deg F 200 Acirc deg C Our focaccia from Genoa is ready After taking it out of the oven I suggest you to put it on a grid so that it will remain crispy What else can I say of this beautiful and fragrant focaccia from Genoa It s lovely From Sonia and GialloZafferano bye and see you next videorecipe
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Pakistan telecom authority aims to ban rude SMS messages
Texters should learn to watch their language when they are in Pakistan, whose telecom watchdog is drafting a ban on rude SMS messages. Some 1,500 "rude" words from "flatulence" to "pocket pool" and "quickie" are on an initial list, UK's The Guardian reported. While admitting that Pakistan's constitution guaranteed free speech, the regulator told mobile phone companies that such freedom was "not unrestricted" under court rulings, The Guardian reported. It added they had obligations under their licences to prevent "obnoxious communication." Watchdog director Muhammad Talib Doger said in a letter to mobile phone firms that "the system should be implemented within seven days ... and a report submitted to PTA on monthly basis on the number of blocked SMSs." The list was attached to the letter, with 1,109 words and phrases in English to be banned and 586 in the national language, Urdu, a local tongue. But the report said the watchdog has yet to tackle obscenity in Pakistan's four main regional languages, including the raucous Punjabi. Despite being a less-developed country, mobile phones are used widely across society, even in remote villages in Pakistan. Mohammad Younis, a spokesman for the PTA, said the ban was "the result of numerous meetings and consultations with stakeholders" after consumers complained of receiving offensive text messages. He said the list was not finished and the authority would continue to add to it. "Nobody would like this happening to their young boy or girl," said Younis. Mobile operators expect the PTA to fine them for any banned words that get through, which means that they will have to cut the connection of customers who persistently try to send such messages. — TJD, GMA News
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