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Liguria's Famous Focaccia

As the camera panned over steep hills with terraced olive groves in the opening scene of Samin Nosrat’s Netflix series Salt, Fat, Acid, Heat we recognised it immediately. Liguria. Home to our olive grove Bestagno.

In this first episode, Fat, the first thing Samin talks about is extra virgin olive oil, visiting a local grove which like our Bestagno grows Taggiasca olives, the characteristic cultivar of Liguria prized for its delicate taste. 

Later in the episode Samin learns how to make Ligurian Focaccia and it reminded us of our own recipe here. You can’t visit Liguria without experiencing their famous focaccia. Ligurian focaccia is made with potato and flour but is crisp to the bite; it's so delicious so it's not surprising it has made it to the screen. 

Try the recipe, and if you want to be super authentic use Ligurian Taggiasca olive oil. You can adopt an olive tree on Bestagno and receive this through the year. 


Recipe

  • Serves 4

Ingredients

  • Potato – 1 (around 120 g/4 oz.) large boiled potato
  • Honey – 1 tsp
  • Warm milk – ¼ cup/60ml
  • Yeast – 25g/1 oz fresh or 7g dry
  • Plain flour – 3½ cups/435g
  • Salt – 2 ½ tsp/13g
  • Extra virgin olive oil – 1/3 cup / 85ml
  • Warm water – ¾ cup/200g

For the Top:

Potato – 1 (around 120 g/4 oz.) large boiled potato Honey – 1 tsp Warm milk – ¼ cup/60ml Yeast – 25g/1 oz fresh or 7g dry Plain flour – 3½ cups/435g Salt – 2 ½ tsp/13g Extra virgin olive oil – 1/3 cup / 85ml Warm water – ¾ cup/200g Water – 1/3 cup/85g Extra virgin olive oil – 1/3 cup/85g Salt

Method

 You can experiment with any number of toppings, but just remember that the longer you give it to rise the better.

  1. Boil the potato with the skin on and once it’s cooked peel and mash it (through a ricer if you have one).
  2. Mix the honey into the milk and add the yeast, then set it aside to proof.
  3. Sift the flour and salt onto a work surface. Make a well in the centre and add the mashed potato, olive oil and the yeasty milk mixture. Work the flour and potato into the liquid, working from the inside of the well outwards. Gradually add the rest of the water to bring the dough together. Knead the dough for 10 minutes or until it is soft and spongy. Cover with a tea towel and leave to rise in a warm place for 30 minutes.
  4. Once risen, knock back the dough and roll it out to a thickness of about 1cm/½ inch. Place on an oiled baking sheet with a rim and leave to rise again for 30 minutes.
  5. Make deep dents in the dough with your fingers, being careful not to make holes in the dough.

    Ligurian focaccia 2
  6. Cover the dough and let rise again for another 30 minutes.
  7. Preheat the oven to 200°C/400°F/GM6. Sprinkle the dough with salt crystals. Shake the water and oil for the top together in a jar (or mix in a bowl) and quickly pour it evenly over the top of the focaccia dough. Bake in the oven for 20 minutes, until crisp and brown. Let it cool on a rack and then slice into strips. Eat warm.
    Ligurian focaccia 3

 


Adopt an Olive Tree from a Ligurian olive grove

Adopt an Olive Tree on Bestagno olive grove and receive Ligurian olive oil delivered to your door. 

Adopt an Olive Tree