This city is famous for many things,

這座城市因很多事情而聞名。

like its ancient port, the aquarium,

就像它的古港--水族館一樣。

but most of all focaccia bread.

但最重要的是法卡西亞麵包。

And here, it's eaten at pretty much any time of the day.

而在這裡，幾乎任何時候都能吃到。

You can have it for breakfast, as a snack,

可以當早餐吃，可以當點心吃。

for lunch, for dinner,

午餐，晚餐。

and even as dessert with Nutella.

甚至還可以作為甜點與Nutella一起吃。

So you know what?

所以你知道嗎？

It's time...oh, I don't care what time of the day it is.

時間到了......哦，我不管現在是什麼時候。

It's just time for focaccia.

現在正是吃法克西餅的時候。

Let's go and see how it's made.

我們去看看它是怎麼做的。

The old town is scattered with bakeries

古鎮上散落著許多面包店

churning fresh focaccia at every hour of the day.

每天每時每刻都在攪動新鮮的佛卡奇。

While you may be tempted

雖然你可能會被誘惑

to stop at the first shop that you see,

在你看到的第一家店停下來。

we're taking you to one of the oldest bakeries in Genoa,

我們要帶你到熱那亞最古老的麵包店之一。

Antico Forno della Casana.

老卡薩納烤箱。

Behind this busy focaccia counter is Ivan Sacchi,

在這個繁忙的法式烤餅櫃檯後面，是Ivan Sacchi。

who has been making focaccia since 1985

自1985年以來一直在做focaccia的人。

and has never abided by a set recipe.

並從未遵守過固定的配方。

Claudia: Despite being a quick eat,

克勞迪婭：儘管是快餐。

making focaccia is far from a speedy process.

做focaccia是遠從一個快速的過程。

It requires long leavening times between each step.

它的每一步之間需要較長的發酵時間。

These range between 10 minutes and two hours.

這些時間從10分鐘到兩小時不等。

The process starts with Ivan making the dough

這個過程從伊萬做麵糰開始

and then kneading it.

然後再進行揉搓。

Claudia: Super elastic.

克勞迪婭：超級有彈性。

Claudia: So, you know everybody abroad

克勞迪婭：所以，你知道每個人都在國外。

that calls it focaccia bread?

這就是所謂的focaccia麵包？

That is absolutely not true.

這絕對不是真的。

Claudia: So it's a better bread.

克勞迪婭：所以這是一個更好的麵包。

It's not bread, it's just a better bread. That's it.

這不是麵包，它只是一個更好的麵包。就是這樣的。

Claudia: The end of the kneading of the dough

克勞迪婭：揉麵團的結束。

marks the beginning of the first leavening time.

標誌著第一次發酵時間的開始。

This is a quick one, about 10 minutes,

這個很快，大約10分鐘。

after which the dough is going to be split in small batches

然後將麵糰分割成小塊狀

and put to rest on a wooden board.

並放在木板上休息。

Yeah, this is very soft inside.

是啊，這裡面很軟。

Claudia: And not so hard on the outside, actually.

克勞迪婭：而且其實外面也沒有那麼難。

Claudia: So that is different from bread.

克勞迪婭：所以這和麵包不同。

Claudia: This is very elastic.

克勞迪婭：這很有彈性。

It's very, like, energetic as well, very firm.

它非常，喜歡，精力充沛以及，非常堅定。

When you move them, you can feel both sides, you know.

當你移動它們時，你可以感覺到兩邊，你知道。

I mean, I'm feeling them in my hands.

我的意思是，我感覺他們在我的手中。

I don't know how I'm gonna be able to take this off.

我不知道我怎麼能把這個拿掉。

[laughs]

[笑]

So that's really a different dough.

所以，這真是一個不同的麵糰。

It just smells like dough.

它只是聞起來像麵糰。

Dough will spend about one and a half hours

麵糰將花費大約一個半小時的時間

on the wooden boards.

在木板上。

This is the second leavening.

這是第二種酵素。

Claudia: When the waiting time is over,

克勞迪婭：當等待時間結束後。

the small batches of dough are stretched on baking trays

小劑子

with a bit of olive oil.

加點橄欖油。

Once stretched, the focaccia will rest

拉伸後，佛卡奇將會靜止不動。

for another two hours.

又是兩個小時。

This is the third and final leavening,

這是第三個，也是最後一個發酵。

during which the focaccia soaks up all the flavors

在這個過程中，佛卡奇吸收了所有的味道。

of the olive oil seasoning.

的橄欖油調料。

Then it is cooked for 15 minutes at 230 degrees Celsius.

然後用230攝氏度的溫度煮15分鐘。

The focaccia comes out of the oven

出爐後的佛卡奇餅。

with a golden crust on the outside,

外表有金黃色的外皮。

and soft on the inside.

而且裡面很柔軟。

Claudia: Wow. So warm. So nice.

克勞迪婭：哇。好溫暖。真好

Claudia: Thanks for watching.

克勞迪婭：謝謝你的觀看。

If you enjoyed it and want to see more,

如果你喜歡，想看更多。

please subscribe to Food Insider.

請訂閱Food Insider。

If you have suggestions on what regional eat

如果你有什麼建議，在什麼地方吃

we should try next, tell us in the comments.

我們應該嘗試下一個，在評論中告訴我們。