🇮🇹 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
🇮🇹 Ligurian focaccia with sunflower lecithin brine
Chef Roberto Revel
6
15 minutes
30 minutes
Italian Cuisine
Breadmaking
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
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)
Directions
Focaccia dough
Knead thoroughly and leave to rise for 3 hours at 28°C.
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 180°C for approximately half an hour.