The authentic Ligurian focaccia: classic and with onions from Forno Dal Mastro 

Ligurian focaccia, known as "fugassa" in dialect, achieves the perfect balance between crunchiness and softness, thanks to the use of "biga," a pre-dough that ferments for about 18 hours and gives softness to the product.
One of the main characteristics of this leavened bread is the use of a brine made of water, salt, and oil, which is spread over the surface of the focaccia before its final rise in the baking tray and after it comes out of the oven.
The brine adds flavor and, by seeping into the characteristic holes, makes the focaccia even softer and more melting in the mouth. All that's left is to try it with a nice... hot cappuccino!
Discover all the secrets of focaccia in the new course on Acadèmia.tv!
00:17 INGREDIENTS
01:23 BIGA
05:06 DOUGH
11:46 SPREADING
13:50 BRINE
14:59 ONIONS
17:27 SPREADING AND FILLING
19:08 BAKING AND PRESENTATION
READ THE FULL RECIPE 👇
For the biga:
Type 00 flour W280, 100 g
Water, 45 g
Fresh brewer's yeast, 1 g
For the dough:
Biga, 146 g
Type 00 soft wheat flour W270, 400 g
Salt, 10 g
Water, 260 g
Fresh brewer's yeast, 5 g
Extra virgin olive oil, 15 g
Diastatic malt powder, 5 g (alternatively: sugar, 10 g)
For the brine:
Water, 200 g
Extra virgin olive oil, 100 g
Salt, 3 g
For the onions:
White onion, 2 pcs
Vegetable oil
Rosemary
Salt
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