Focaccia Genovese

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SusanMcKennaGrant on 4 Oct 2022 at 00:16

I’ve spent almost half my life now trying to understand  this one recipe. I’m 64😱 so that’s a few years.  I’m probably going to my grave with this one but here are  a few new things I’ve learned recently. Click on the link for the video! 

 

Focaccia Genovese

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A post shared by Susan McKenna Grant (@humanbeingfed)

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mwilson on 4 Oct 2022 at 02:50

Looks pretty perfect to me Susan!

I know exactly what you mean with regard to understanding one particular iconic product, you have certainly captured the look of Focaccia Genovese and I'm sure it tastes just as good too!

I watched your insta post and thought it was really informative. I liked the importance you highlighted of the ratio of dough weight to pan size, until now I didn't really give that much thought.

I anticipated the one about hydration, I am so with you there! It's funny how recipes travel outside of their home.

 

Thanks for sharing!

Michael

Thanks for posting this Susan, and especially the link to your insta video.  You make a convincing case for having spent half a lifetime refining the recipe.  Fun to hear your passion but better to taste that bread.  Inspired to try one now that Fall weather is more conducive to running an oven.  We OD'd on focacce out of Panificio Pinamonti in Santa Margherita a few years back. I didn't know Varese has a focaccia tradition.  Thanks for that -- any local food tradition is the best excuse to visit a new place.

Looks like Castello Brown ... maybe?

Tom

Great bread photography on your Instagram feed Susan! What is your secret ;-)

Lance