Discover the delights of traditional Italian baking with this simple guide on how to make Thermomix Ligurian Focaccia.
Ligurian focaccia is more than just bread; it’s a staple of Italian cuisine that embodies the essence of the Ligurian coast, known for its olive oil and fresh herbs.
Thermomix Ligurian Focaccia is a traditional Italian flatbread from the Liguria region, known for its crisp exterior and soft, airy interior. This focaccia is distinctively flavored with olive oil and often topped with rosemary, salt, and sometimes onions or olives. Preparing it in a Thermomix simplifies the process, ensuring consistent texture and flavor, making it a perfect blend of tradition and technology.
To ensure your focaccia is as fluffy and soft as it should be, consider these tips:
- Proper Hydration: The key to soft dough is the right amount of water. Use the measuring capabilities of your Thermomix to get it just right.
- Gentle Mixing: Use the kneading function of your Thermomix carefully to avoid overworking the dough. This helps in maintaining the dough’s lightness.
- Olive Oil: Generously using good quality olive oil not only enhances flavor but also contributes to the classic texture of the focaccia.
- Even Spreading: When placing your dough on the baking tray, ensure it is evenly spread for a uniformly cooked base.
- Appropriate Topping: Traditional toppings like rosemary and coarse salt not only add flavor but also aid in the crust’s perfect texture formation during baking.
Other Scrumptious Focaccia Recipes
In addition to the classic Ligurian style, here are a few more focaccia variations that you can try with your Thermomix:
- Focaccia Barese
- Onion Focaccia
Making Ligurian Focaccia with the Thermomix not only brings the authentic taste of Italy into your kitchen but also adds a touch of modern convenience, making it a joyful and delicious baking experience. Try these tips and variations to master the art of making perfect focaccia and explore the various flavors it can offer.
I leave you with the recipe for the Thermomix ligurian focaccia.
See you for the next recipe!
Nea!
Thermomix Ligurian focaccia
Ingredients
- 190 gr water
- 20 gr extra virgin olive oil
- 7 gr fine salt
- 3 gr barley malt (or honey)
- 12 gr fresh yeast
- 300/350 gr baker's flour (or 0 flour)
For emulsion:
- 30 gr extra virgin olive oil
- 40 gr water
Instructions
Put the water, yeast and malt in the bowl, emulsify: 20 sec. speed. 4.
Add the flour, oil and salt, mix: 3 min. vel. Spiga. If necessary, add more flour, the dough should be compact but soft and workable.
Place on a lightly floured shelf, cover with a towel and let it rest for about 15 minutes.
Then make the dough one or two folds in half, giving it a rectangular shape without kneading too much, cover again with a towel and let it rest for another 10 minutes.
Take the classic baking tray and pour the oil in the center (at least 3 spoons) and place the dough on top, brush the surface with more oil (this is needed to prevent the crust from coming on the dough) and leave to rise in the oven turned off for about 1 hour (it should double in volume).
At this point, take the pan and roll out the focaccia without pulling it, but on the contrary, pressing on the dough with your hands.
Sprinkle with a fairly large amount of fine salt (this is to prevent the crust from rising), place the tray in the oven turned off and let it rise for another 30 minutes.
At this point, mix the water with the oil well in a glass and pour over the dough with the help of a kitchen brush.
Impress the dough vigorously with your fingers to create the characteristic holes in the focaccia. Let it rise for another hour in the oven turned off.
Then bake in a preheated oven at 220°C for about 15 minutes.
Allow to cool on a wire rack before cutting and serving… Buon appetito!
