Recipe of Gennaro’s Focaccia! in 21 Minutes for Family

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, gennaro’s focaccia!. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Gennaro’s Focaccia! is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Gennaro’s Focaccia! is something that I have loved my whole life.

Old pals Jamie & Gennaro show you how to make two different focaccia recipes. Gennaro opts for simple tomato and basil flavours, while Jamie adds crushed. Hello all of you lovely peoples of Youtube.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have gennaro’s focaccia! using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Gennaro’s Focaccia!:

1. Get 500 g all purpose flour
2. Prepare 7 g yeast mixed with
3. Get 325 ml Lukewarm water
4. Take Salt
5. Get Extra virgin Olive Oil
6. Take Polenta
7. Take Toppings

Gennaro's focaccia is relatively quick to make, and fairly hands-off if you use a mixer fitted with a dough hook. Quando sarà lievitata fate dei buchi con la punta delle dita ( ungetevi bene le mani), mescolate acqua, olio e spargetelo sulla focaccia. La focaccia genovese (focaccia di Genova), o com'è detta in dialetto locale "a fügassa", è una La focaccia genovese è un must della Liguria, replicata in tutto il mondo, spesso però restando lontani. Jamie & Gennaro - How To Make Focaccia : Teman-teman lama Jamie & Gennaro Gennaro memilih untuk sederhana tomat dan kemangi rasa , sementara Jamie.

Steps to make Gennaro’s Focaccia!:

1. Addd the lukewarm water to the yeast and mix
2. In an there bowl, add a punch of salt and a some olive oil
3. Add the yest and water to the flour and mix until it forms a sticky dough
4. Knead for 10 mins
5. Prove under a bowl for 40 mins
6. Put Polenta onto the bottom of your dish and place the dough on top
7. Push your fingertips down onto the dough and splash on olive oil
8. Then add your toppings. I’m using olives, sun-dried tomatoes, garlic oli oil, basil and extra virgin Olive oil
9. Put a warm wet towel over the top and leave for 45 mins to double in size.
10. Add a sprinkle of Salt and put in the oven for 35 mins at 200c or until the top is golden Brown
11. Remove from tray, add olive oil on top and leave to cool for 10 mins.
12. Enjoy!

La focaccia genovese, alveoli ben marcati, si distingue perché prima dell'ultima lievitazione viene spennellata con un'emulsione composta da olio extravergine d'oliva, acqua e sale grosso. La si può consumare già a colazione, come "rompi digiuno" nella mattinata o come aperitivo-antipasto. I used a very high protein European style bread flour and it was great. I thought before I Nutritional Information. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top.

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