Focaccia Ligure
Molino Signetti
Innovative Type 0 wheat flour developed in collaboration with Genoese master Giancarlo Tiziano. Designed to maximize the aroma and color of traditional Genoese focaccia.
Optimal hydration: 65% – 75%
Strong flour with good extensibility. Handles high hydration well. Best results at the upper end of the optimal range.
Optimal fermentation: 14-32 hoursat 22°C
TestedFermentation window from flour profile data.
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Technical Specifications
Absorption | 58% |
Molino Signetti Focaccia Ligure is a type 0 flour, W280 strength, 13% protein, a recommended hydration range of 65–75%, and 58% absorption. Innovative Type 0 wheat flour developed in collaboration with Genoese master Giancarlo Tiziano. Designed to maximize the aroma and color of traditional Genoese focaccia. It ferments best over 12–48 hours at fridge (4°C). Developed with Genoese master baker