Nearly everyone seems to be acquainted with focaccia Genovese, however few notice that there’s a candy model hailing from the Piedmont metropolis of Alessandria. The recipe is mainly the identical as a “regular” focaccia, simply with the addition of sugar and somewhat little bit of milk. As a result of focaccia Genovese is made to be dipped in a candy cappuccino, a barely sweetened model works surprisingly effectively.
If you happen to love focaccia and have a little bit of a candy tooth, it is a deal with you need to attempt!
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FOCACCIA DOLCE ALESSANDRINA RECIPE
Makes: One massive focaccia, serves 8
Cook dinner Time: 4 hours, largely unattended
For this recipe, you will want:
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4 ⅛ cups (500 g) bread flour
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¾ teaspoon (3 g) lively dry yeast
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⅔ cup (150 ml) complete milk
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3 ½ tablespoons (50 g) extra-virgin olive oil, divided, plus additional for greasing
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2 teaspoons (10 g) salt
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5 ½ tablespoons (70 g) granulated sugar, divided
In a big mixing bowl, completely combine the bread flour and yeast. Add the milk and ⅔ cup (150 ml) of room temperature water whereas stirring with a picket spoon. When a tough dough begins to type, add the salt, 2 tablespoons (30 g) of olive oil, and 1 ½ tablespoons (20 g) sugar. Maintain stirring or mixing by hand till the oil is usually included into the dough, then switch onto a clear work floor and knead till the dough is easy and even.
Brush the underside of the blending bowl with somewhat olive oil and place the dough inside. Drizzle some extra oil on high of the dough and use your hand to unfold it evenly on high. Cowl the bowl and let the dough rise at room temperature till it doubles in measurement—about 2 hours.
Generously brush a big baking tray (about 18×13 inches, or 45×33 cm) with olive oil. Switch the risen dough into the middle of the tray. Utilizing your fingers and dealing from the middle towards the sides, press the dough and flatten it out till it evenly fills the tray. If the dough tends to shrink away from the sides of the tray, simply let it relaxation for five to 10 minutes and take a look at once more when the gluten has relaxed a bit.
Cowl the tray with plastic wrap and let the dough rise for an extra hour.
In the meantime, mix 3 tablespoons of water, and the remaining 1 ½ tablespoons of olive oil and 4 tablespoons of sugar. Stir till the sugar dissolves. That is the candy model of “salamoia,” which can high the focaccia earlier than baking.
Preheat the oven to 430° F (220° C).
When the focaccia has risen for the second time, use your fingertips to press shallow holes everywhere in the high floor. Drizzle all the salamoia on high and use your fingers to unfold it evenly over the focaccia.
Bake the focaccia on a center rack for 18 to twenty minutes, or till deeply golden on high. For finest outcomes, serve heat. The focaccia may be saved in a sealed container at room temperature for a few days, or may be frozen.
