Post is also available in: Italian
Focaccia Genovese Recipe or in Genoese Fügassa, is a typical Ligurian preparation but known and loved throughout Italy. The Fügassa in Genoese dialect means “cooked at the hearth”, in fact in the past it was cooked just like that. Today, however, in addition to being prepared by bakers, it is also normally prepared at home.
Focaccia Genovese Recipe must be about 2 cm high, its interior has alveoli, it is soft and rich in oil. It is truly a delight, it can be eaten for breakfast, lunch, dinner, as an aperitif or snack. I’ve never seen it done, but in Genoa they soak it in Cappuccino!
The dough for Focaccia Genovese Recipe can also be used as a base to prepare focaccias seasoned with other ingredients such as focaccia with potatoes and rosemary, with onions, with olives … Today I wanted to make it greedy by preparing a nice focaccia stuffed with Ham and mozzarella!
Prepare the Filled Focaccia Recipe
Filled focaccia recipe is another unmissable preparation in Italian bakeries. The most common is the one with cooked ham and mozzarella, but if you prepare it at home, you can indulge yourself in filling it as you like. Proceed by preparing the dough, once it has risen divide the dough into two balls, or according to how many types you want to make or to the size of the pan available. Grease the pan abundantly with oil and spread the base of the Focaccia Genovese dough fill it, roll out the second layer on the pastry board and cover the focaccia.
Make sure to close the edges so that the filling doesn’t come out, make a few holes in the surface with a fork to let the heat come out during cooking, brush it with plenty of oil and if you like, you can add coarse salt, rosemary leaves or onion. If you opt for the latter, cut it finely and grease it so that it doesn’t burn. Once ready, let it rise again and then bake it in the oven until the surface is golden brown. Excellent hot or cold focaccia never disappoints!
The History of the Focaccia Genovese Recipe
The first draft of focaccia, dates back to the Phoenician and Greek times, where the flours of the time, such as rye, were mixed with water and cooked over the fire. It was a very popular food also because it could be kept for a long time. Its diffusion continued over time even in Roman times, where it became a delicious food also used as an offering gift to the gods.
But its spread does not stop there, the love for Focaccia grew so much over time that in the Middle Ages it was also consumed in church during common functions, during weddings and even during funeral functions. Until the then bishop of Genoa Matteo Gambaro forbade its consumption in church, under penalty of excommunication! Despite the prohibition, its consumption during weddings continued in the Renaissance period.
Over time it became an ideal food to take on trips, or eaten by fishermen during fishing trips. In the area of the port of Genoa some particular places were born where fried dishes were prepared, but also focaccia cooked in wood ovens called in the Genoese dialect “sciamadde” (flamed).
The basic recipe for focaccia included white flour, a pinch of salt, extra virgin olive oil and enough water for the dough. In more modern times, yeast was introduced which can be sourdough, chemical or fresh or instant yeast. But the original recipe has changed a lot over time also for economic reasons. The flour used is usually the most refined and economical pastry flour, olive oil is used in smaller quantities, or replaced by butter (changing the consistency of the focaccia). Some recipes also include mashed potatoes as an ingredient, but I don’t think it can be considered the Focaccia Genovese Recipe.
Focaccia Genovese Recipe with Ham and Mozzarella
- 900 g All Purpose Flour
- 100 g Whole-Wheat Flour
- 650 g Water
- 40 g Extra Virgin Olive Oil
- 37,5 g Fresh Yeast or 10 g instant yeast
- 30 g Salt
- 1 tbs Caster Sugar
- Extra Virgin Olive Oil
- 200 g Cooked Ham sliced
- 300 g Buffalo Mozzarella
- Dissolve the fresh yeast in 2 tablespoons of water. If you use the instant one you can put it directly into the flour.
- Knead the flours, yeast, water, sugar and oil for 5 minutes and then add the salt and continue kneading for another 10 minutes. Following the same procedure you can use the mixer.
- After having incorporated the salt, knead for 15 minutes, if you can better 20. If you use the mixer, use the hook for 10 minutes with the 1st speed and then for 5 with the 2nd speed.
- Let it rise for 1 hour at 30 ° / 40 ° in the oven turned off with the light on or with the leavening program.
II ° Leavening
- Form the loaves and place them on an oiled baking sheet, brush them with oil and cover with plastic wrap. Let it rise for 40 minutes.
- When the dough is elastic, roll it out in the pan well greased with oil, using your fingertips, being careful not to pierce the dough.
Filling and Closure
- Cover the focaccia with sliced ham and shredded mozzarella. On the greased pastry board, or on a sheet of greased baking paper, roll out the other ball of dough and then lay it down to cover the filling and carefully seal the edges.
III ° Leavening
- Let it rise at 30 ° / 40 ° in the oven with the light on or with the leavening program for 90/120 minutes.
- Bake at 200 ° C or with the bread or pizza program for 15 minutes. Do not use ventilation.