๐ฎ๐น Ligurian focaccia with sunflower lecithin brine
Today, in collaboration with our friend Rocco Darretta of Panificio Rocco in Genova Pegli, we present a Ligurian focaccia recipe with a brine made using sunflower lecithin.
Ingredients used in this recipe
๐ฎ๐น Ligurian focaccia with sunflower lecithin brine
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Ingredients
Focaccia dough
- 500g Italian type 00 flour, W280
- 300g lukewarm water
- 10g yeast
- 15g salt
- 10g sugar
Brine mixture
- 1 litre olive oil
- 1 litre water
- 10g salt
- 10g sunflower lecithin (allergen-free)
Products used in this recipe
Method
Focaccia dough
- Knead thoroughly and leave to rise for 3 hours at 28ยฐC.
- Place in a tray greased with olive oil and spread out with your fingertips.
- Leave to rise in the tray for 1 hour, covered with the brine mixture.
Brine mixture
- Blend everything with an immersion blender until the consistency resembles mayonnaise.
- Spread over the focaccia.
Baking
- After rising for 1 hour, bake at 180ยฐC for approximately half an hour.