Name: Fugassa all’Euio
Yield: Makes 1 focaccia
Cuisine: Italian
Ingredients: 2½ teaspoons (1 package)/6 g active dry yeast; ⅔ cup/170 ml warm water (between 105° and 115°F/40° and 45°C); 2 to 3 tablespoons/30 to 45 ml Ligurian extravirgin olive oil; 1 cup/140 g unbleached all-purpose flour; ⅓ cup/85 ml dry white wine (such as Coronata, Pigato, Vermentino, Soave, or Vernaccia di San Gimignano); ½ cup/115 ml water, room temperature (68°F/20°C); 1 teaspoon/3 g coarse sea salt; 2½ cups plus 2 teaspoons/360 g unbleached all-purpose flour, plus 1 to 2 tablespoons/7 to 15 g, as needed; ⅓ cup/85 ml Ligurian extravirgin olive oil; 2 teaspoons/5 g fine sea salt

Preparation info

Makes
1
focaccia

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Here is the basic recipe for focaccia as it is eaten in Genoa, where bakers put some white wine in their dough. From this recipe you will be able to make adaptations for all the other focacce with the exception of cheese focaccia. Although I learned focaccia-making in Genoa, Camogli, and Santa Margherita, I have drawn from a superb American source in adapting the focaccia recipes for this book. Carol Field, author of several outstanding books, including The Italian Baker and <