First effort at focaccia Genovese using a bit of barley malt syrup in lieu of any additional malted barley flour (which is already in bread flour) or a bit of honey or sugar. Also using the stand mixer this time. Most of the Italian recipes and videos Ive seen use either malted barley flour (diastatic) or barley malt syup (I dont think this exists in diastatic form?) but theyre also typically using 00 flour and not American bread flour. My Italian cousin who actually worked at a focacceria didnt seem to put much emphasis on either. Still trying to master this stuff (if youve never had focaccia in Genova you have no idea how amazing it is. lol)
Posted on: Sat, 27 Dec 2014 16:14:52 +0000
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