Focaccia Genovese with Francesco Lucatorto

Join Chef Francesco Lucatorto as he shows us how to prepare the original Focaccia genovese! Please note, this dish will require for you to start preparing the dough the day before the class. Once you purchase the class, we will be sending you a quick video on how to, as well as have listed instructions below. 

Ingredients:

1000 gr "00" flour (all purpose will do)

550 gr room temperature water

100 ml Extra virgin olive oil

20 gr honey (or barley malt, or sugar)

30 gr salt

6 gr compressed yeast (or 12 gr fresh baker's yeast)

For the Salamoia:

Warm water with 4-5% salt

Extra virgin olive oil, enough to cover dough on yields 

Tools needed:

Mixer

2 sheet pans (we will be using  18 x 13 inches pans)

tool for poking holes (fork, skewer, etc.)

bowl

Instructions for dough making (on your own, preferibely day before the class):

Dissolve the yeast in the water. With a mixer, mix half of the flour, yeast, olive oil, and honey on medium speed for 5 minutes, until it looks sort of like a batter.

At low speed, add the rest of the flour, incrementally. When incorporated, increase the speed gradually and add the salt when starting to "slap," about 10 minutes. Once incorporated, continue mixing until bottom of the bowl is clean.

Let rest for 2 hours at room temperature and then place in refrigerator overnight, covered. 

Thirty minutes before start of class, remove from refrigerator and let rest at room temperature.

Video of dough making: https://share.icloud.com/photos/08lw0wSSsnUWe6UFLOCoVUp7g

About Chef Francesco Lucatorto:

Francesco Lucatorto was born in Genova, the world capital of focaccia, growing up in Chiavari with his family, was surrounded by the flavors and perfumes of the ligurian coast. After having studied Culinary Arts in Italy. At age 19 moved to London, England at “L’Anima”, a well renowned italian restaurant, He continued his education in Italy, attending ALMA (culinary arts academy) graduated among the best student of the year, right after he had the opportunity to land at Providence restaurant, under Chef Micheal Cimarusti, rewarded with 2 michelin stars in 2009. He soon began exploring the panorama of the LA food scene, working for “Terroni”, “Officine Brera”, “Otium restaurant”, followed by the opening of Sixth+Mill Pizzeria and recently landed at the Osteria Angelini working as a sous chef. His passion for food in general lately brought him to discover the beauty of baking, kneading and proofing dough, linked with his strong Ligurian roots, gave life of almost an obsession about focaccia.

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