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  • Claudia Romeo: Today we're in Genoa, on the Italian Riviera.

  • This city is famous for many things,

  • like its ancient port, the aquarium,

  • but most of all focaccia bread.

  • And here, it's eaten at pretty much any time of the day.

  • You can have it for breakfast, as a snack,

  • for lunch, for dinner,

  • and even as dessert with Nutella.

  • So you know what?

  • It's time...oh, I don't care what time of the day it is.

  • It's just time for focaccia.

  • Let's go and see how it's made.

  • The old town is scattered with bakeries

  • churning fresh focaccia at every hour of the day.

  • While you may be tempted

  • to stop at the first shop that you see,

  • we're taking you to one of the oldest bakeries in Genoa,

  • Antico Forno della Casana.

  • Behind this busy focaccia counter is Ivan Sacchi,

  • who has been making focaccia since 1985

  • and has never abided by a set recipe.

  • Claudia: Despite being a quick eat,

  • making focaccia is far from a speedy process.

  • It requires long leavening times between each step.

  • These range between 10 minutes and two hours.

  • The process starts with Ivan making the dough

  • and then kneading it.

  • Claudia: Super elastic.

  • Claudia: So, you know everybody abroad

  • that calls it focaccia bread?

  • That is absolutely not true.

  • Claudia: So it's a better bread.

  • It's not bread, it's just a better bread. That's it.

  • Claudia: The end of the kneading of the dough

  • marks the beginning of the first leavening time.

  • This is a quick one, about 10 minutes,

  • after which the dough is going to be split in small batches

  • and put to rest on a wooden board.

  • Yeah, this is very soft inside.

  • Claudia: And not so hard on the outside, actually.

  • Claudia: So that is different from bread.

  • Claudia: This is very elastic.

  • It's very, like, energetic as well, very firm.

  • When you move them, you can feel both sides, you know.

  • I mean, I'm feeling them in my hands.

  • I don't know how I'm gonna be able to take this off.

  • [laughs]

  • So that's really a different dough.

  • It just smells like dough.

  • Dough will spend about one and a half hours

  • on the wooden boards.

  • This is the second leavening.

  • Claudia: When the waiting time is over,

  • the small batches of dough are stretched on baking trays

  • with a bit of olive oil.

  • Once stretched, the focaccia will rest

  • for another two hours.

  • This is the third and final leavening,

  • during which the focaccia soaks up all the flavors

  • of the olive oil seasoning.

  • Then it is cooked for 15 minutes at 230 degrees Celsius.

  • The focaccia comes out of the oven

  • with a golden crust on the outside,

  • and soft on the inside.

  • Claudia: Wow. So warm. So nice.

  • Claudia: Thanks for watching.

  • If you enjoyed it and want to see more,

  • please subscribe to Food Insider.

  • If you have suggestions on what regional eat

  • we should try next, tell us in the comments.

Claudia Romeo: Today we're in Genoa, on the Italian Riviera.

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How Genovese Focaccia Bread Is Made In Italy | Regional Eats

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    林宜悉 posted on 2020/10/23
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