Revzora of Campo Ligure
This recipe comes directly from Campo Ligure and it is typical of the place: a focaccia made with a mixture of wheat and corn flour.
Seven are the ingredients it consists of:
Ingredients
1 kg of wheat flour
0.5 kg of corn flour
700 ml of water
400 ml of extra-virgin olive oil
40 g of table salt
50 g of brewer’s yeast
10 g of malt
Preparation
To begin, melt the brewer’s yeast in 1/3 of the water needed for preparation.
Sift the flours together on the work surface, adding malt, salt, oil and 2/3 of water.
Start to knead everything and, once you have reached a sufficiently uniform consistency, add the remaining water in which you previously melted the yeast.
Knead again and, after obtaining a firm and smooth dough, spread the mixture on a previously oiled baking pan.
Form, with the fingertips, small furrows, deep enough, so that oil and salt can settle inside.
Let it rise for about 1 hour and a half in a warm environment.
Bake it in preheated oven at 210 °C for 20/25 minutes, until the surface has become crispy and brownish.
