Under the stars of Genoa
STAR vs fügassa, the genovese focaccia
A two-centimetres flat bread baked in an oven or in embers: it’s the Genoese fügassa. The origin of the recipe goes back to 16th century: a soft, crunchy and crumbly focaccia – shiny for the use of extra virgin olive oil – was often sprinkled with white wine before baking.
Every morning its fragrance invades the carrugis – the characteristic alleys of Genoa – and even if nowadays it is prepared all over in the world, it seems impossible to recreate its fragrance outside the Genoese territory.
We baked it with STAR, the top product of our Bakery Line that has been especially created for pastry and bakery.
Thanks to the ACT (Advanced Climate Technology) we can have the total control on humidity during the cooking, paying special attention to energy consumption.
We started with the COMBI mode to give softness till the heart of the dough; then we set the DRY mode for a perfect ending to guarantee its crunchiness: the FCS Technology (Fast Chimney System) conveys the entrance and the exit of the air between the two powerful chimneys and quickly extracts humidity from the cooking chamber.
After few attempts the recipe is perfect: a real Genoese fügassa, crunchy from outside and with a soft heart scented of olive oil.
At the end we only had to save the cooking program in our personal recipe book MY COOKBOOK. Just select the recipe and the same result will be guaranteed every time!