Directions
The most popular recipe in this blog is the one for the original Genoese focaccia, which you can find here. Many readers have successfully made focaccia following this recipe and they have shared pictures of their masterpieces here. Why don’t you do it too?!
This week I’m on holiday in Hawaii and I found out through Facebook that a former colleague of mine is also here on holiday with the family. So I invited them over for dinner and I had to improvise pizzas and focaccias in an unfamiliar kitchen.
The oven of the house I rented is static and very similar to mine, but I have no mixer and, since many have asked me how you go about kneading by hand, I thought I would demonstrate the technique..
Pardon the poor quality of the video, but I didn’t have my equipment and the tripod, so I had to make do with my iPhone.
Here’s the video:
Video Recipe for Genoese Focaccia and Hand Kneaded Pizza
The purpose of this recipe is to show the technique for hand-kneading; for detailed ingredients and leavening times of the Genoese focaccia, click here. For Grandma Laura’s Pizza “al taglio” click here.
Tools
Well, the result was pretty good. I underestimated the heat and used too much yeast. So I let the pizzas rise in the fridge to slow down leavening and baked the focaccias shortly before the guests arrived.
Here’s the final result Air pockets This is the view that was the backdrop to my baking efforts and the sunset which kept us company during dinner. |
After tomorrow we’re going home and I will put the finishing touches to the Croissants recipe video.
Ciao
Vittorio
4 Comments Hide Comments
Ciao Vittorio,sto cercando la ricetta in inglese ma non riesco a cliccarci sopra!!;/
Grazie per la segnalazione ora dovrebbe essere ok 🙂 .
La trovi qui->http://simplebaker.com/en/2009/09/21/video-recipe-genoese-focaccia/
Ciao Vittorio, sono Tiziana, una ragazza italiana residente a Boise – Idaho.
Vorrei fare una domanda. Per motivi di salute, la farina che mi dà più benefici e meno problemi risulta essere quella di “quinoa”. Ecco, vorrei chiederti: mi piacerebbe fare una focaccia bassina come quella ligure, con impasto a mano, utilizzando questo tipo di farina, e poi lasciando un pò meno olio in superficie mi piacerebbe condirla con alici o aggiughine o qualcosina di bello unto! Farà schifo e finirà subito in pattumiera o sarà mangiabile? Sarebbe bello avere il vostro parere di esperti (e soprattutto le vostre proporzioni degli ingredienti). Ciao!
Purtroppo non ho esperienza con questa farina… mi spiace