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. The recipe is provided below:

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)

Видео Making Focaccia Genovese with Chef Leo Spizzirri канала North American Pizza & Culinary Academy