These are the secrets of an ancient Genoese baker Beppe Vittorio Viarengo dad in his video that shows the entire procedure.
Ingredients (for about 7 Hg or pasta dish 30X40)
300 g.
warm water 35 g. Extra Virgin Olive Oil of the Ligurian Riviera
20 g.
salt 1 tsp (level) Coffee 'Malt Flour 00
enough
1 cube of yeast (25 g) Preparation
Melt Water, Salt, Malt and oil. Add a little 'flour until a thick paste, but still liquid. Add the crumbled yeast well. Knead the dough adding flour until dough is firm but not hard.
Let the dough rise for 10 minutes on a wooden board (or pan) covered with a cloth so it does not take too much air (ie 'to prevent the formation of the crust). If winter
put in a warm and humid.
Give the dough a form which is similar to that of the pan where it will 'crush but no' rubbing or harass or try to stretch the dough. More 'or less 500-600g of pasta for a baking oven at home.
Pour in the center of the pan a bit 'of oil.
Place the dough on the tray at the oil previously paid.
oil Sprinkle the top of the dough (with a brush or your fingers so that the sviulppi a dough crust).
When the pasta is' yeast and appear 'soft (30-40 minutes depending on the weather and the condition of the yeast) trying to straighten it do not pull, but more to crush the' possible until it occupies the entire pan. Salt
the entire surface evenly.
Let stand about 20 minutes (ie to 'time the dough will rise a bit').
Cover the entire surface with a thin layer of oil (water and oil if you want to get the effect of hole-white). Print
energetically with the fingers across the surface. The holes should be uniform and fairly close. (For the focaccia with onions, sprinkle the sliced \u200b\u200bonion previously on the surface of the cake)
Let rise at least 45-50 minutes.
Bake in the oven already 'warm and cook at 230 degrees for 15-18 minutes.
When cooked baked and possibly overturn the cake so that air can also pass under it (otherwise it becomes spring).
If you want you can give a touch of oil on the surface.
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