The apple focaccia is a Genovese specialty, prepared simply with thin slices of apples, raisins, pine nuts, and the characteristic cheese of that area, whose name is difficult to pronounce, “prescinseua.”
It is cow’s milk curd, and it is relatively easy to make at home and entirely unavailable outside its production area.
It is a simple cheese with a soft paste that tends to a fluid consistency and a slightly lumpy but homogeneous texture; the somewhat acidic flavor recalls that of yogurt or sour cream.
In fact, in this recipe, since I was not able to find the “prescinseua” here in Philadelphia, I used sour cream.
I assure you that the result was excellent. I learned this recipe last night while watching an Italian cooking channel. I wanted to try it, so voila, I prepared it. It was very good, a blockbuster.
Apple Focaccia Original Genovese Recipe
Description
Apple focaccia is a sweet take on the traditional Italian focaccia bread and is particularly popular in the Liguria region, where Genova (Genoa) is located. It combines the classic texture of focaccia with the sweetness and tartness of apples, making for a delightful dessert or breakfast treat. Here's an original Genovese-style recipe for apple focaccia:
Ingredients
Instructions
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Clean and finely slice the apples.
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Put them in the bowl and mix them with the raisins (previously softened with warm water), 1 tbsp of sugar, the grated zest of lemon, and a spoonful of pine nuts.
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With a whisk, beat the eggs well with the remaining sugar, add the sour cream, flour, baking powder, a pinch of salt, extra virgin olive oil, and then incorporate well with a spoon.
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Pour the mixture over the apples and mix well.
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Line a flat cake pan (9 inches) with parchment paper; pour and level the dough, distributing the last spoonful of pine nuts and brown sugar.
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Bake at 170°C (338°F) for 40-50 min.
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Let cool at least 2 hours before serving.
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