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Ligurian Medieval Hearth Cakes |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Posted: 01 January 2013 at 09:54 |
HISTORY OF FOCACCIA - Translated from Italian to English - Liguria Government Tourist Office
Deriving its name from the Latin word FOCUS, denoting HEARTH, focaccia derived and evolved from the unleavened hearth cake eaten during the Medieval times in Liguria.
It was made by patting the dough into a flat round, and cooking it directly on a hot stone or under a mound of hot ashes.
While it has become something of a national Italian dish, this popular bread´s true home is in the area of Genoa.
LIGURIAN MEDIEVAL
HEARTH CAKES
It had seemed every trattoria and ristorante had its own special version of focaccia.
Whether soft or crisp, thick or thin, the dough is typically flavored with local herbs and extra virgin olive oil. The simple recipe the Govt. Tourist Office recommends is:
The Focaccia:
1 cup warm water ( 105 degrees farenheit )
1 tsp. dry yeast
1/4 cup plus 2 tblsps. Evoo
3 1/4 cups unbleached flour AP
3 tblsps. finely chopped sage or basil
3 tsps. fine sea salt
Fil and I prefer the NON YEAST version as in the photo of Micol´s for visual. And the employing of unbleached AP verses white AP.
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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