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November 9, 2020

Making Focaccia Genovese with Chef Leo Spizzirri

Make this great Focaccia Genovese at home with step-by-step directions from Master Instructor Leo Spizzirri of the North American Pizza and Culinary Academy. This class was lived streamed and you can take advantage of hearing how Chef Leo answers questions from others making this great Focaccia for the first time. 

Making Focaccia Genovese with Chef Leo Spizzirri

Make this great Focaccia Genovese at home with step-by-step directions from Master Instructor Leo Spizzirri of the North American Pizza and Culinary Academy.  This class was lived streamed and you can take advantage of hearing how Chef Leo answers questions from others making this great Focaccia for the first time. 

Recipe

FOR DOUGH BY VOLUME

  • 6 cups 00 Flour
  • 3 1/4 cups Water (80F)
  • 4 tablespoons white wine
  • 1 packet instant dry yeast
  • 6 tablespoons Olive Oil, Extra Virgin
  • 3 tablespoons Sea Salt (Fine)
  • 1 tablespoon Sugar

FOR DOUGH BY WEIGHT

  • 1000g of 00 Flour (12.5% protein, W300)
  • 600g Water (80F)
  • 40g white wine
  • 9g instant dry yeast
  • 60g Olive Oil, Extra Virgin
  • 30g Sea Salt (Fine)
  • 10g Sugar

FOR SALAMOIA

  • 8 tablespoons Water
  • 4 tablespoons Olive Oil
  • 1 teaspoon Sea Salt (fine)
  • Rosemary (optional)