Make focaccia pizza with pizza sauce and cheese and your favorite toppings; Use it as a side dish; Make sandwiches; Add it to a charcuterie board; The sky is the limit! After the dough proofs for about an hour or two, the baker will use fingertips to press little dimples into the focaccia dough. [9][18][19][20] It may be served as an antipasto, table bread, or snack. There are many versions of it and today I made a very simple one that I love and goes well as a side to any pasta dish. Do Ahead: Focaccia is best eaten the day it's made, but keeps well in the freezer. Focaccia is an oven baked product made from a simple dough of flour, oil and water.In Italy, focaccia is used as a delicious alternative to bread and can be eaten at any time of the day or night, with the quirkiest combinations.This is the story of focaccia, a speciality that has … The herb combination is great. The basic recipe is thought by some to have originated with the Etruscans or Ancient Greeks. Mix the yeast into one side of the flour, and … Focaccia is an oven baked product made from a simple dough of flour, oil and water.In Italy, focaccia is used as a delicious alternative to bread and can be eaten at any time of the day or night, with the quirkiest combinations.This is the story of focaccia, a speciality that has … | That's Liguria! Bake at 450°F until browned, about 20 minutes. LITERALLY the best focaccia bread ever!! [26], Though rosemary is the most common herbs used to flavor focaccia,[27] sage (focaccia alla salvia) is also used. This version has stracchino cheese sandwiched between two layers of paper-thin dough.[13]. Breaking away from the more well-known olive oil seasoned flatbread, focaccia in Bari, Italy is a feast of flavors made with tomatoes, olives, oregano, and olive oil. [29] It is sometimes served accompanied with slices of prosciutto crudo. … Stir to combine. taxed less than ordinary breads. First, the water needs to be warm … In Barese, it is called fecàzze. In the South Tyrol and the Austrian village of Krimml, Osterfochaz (in Krimml Fochiz) is a traditional Easter gift from godparents to their godchildren. Pizza is placed in the oven immediately." poking the bread with handle of utensil. [6] The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine. Season with kosher salt and a sprinkle of fresh rosemary leaves. Sounds like my pizza stone. [20][32], "Focaccia with Rosemary; Yield: 1 (12-inch [30cm]) pizza", "What is the main difference between pizza and focaccia? This flat bread topped with spices, olive oil and other products was in use for In Northwest Italy, a popular variant is focaccia dolce 'sweet focaccia', which is sprinkled lightly with sugar, and may include raisins or honey. The destroyed city of Pompey on the slopes of the Mount Vesuvius (who erupted in 79 AD) has Meet my all-time favorite focaccia bread recipe. It is made slightly thinner in the centre so that dyed eggs can be placed there. sugar, lemon, orange peel or raisins. [8], Focaccia is sometimes considered to be a kind of pizza,[a] though focaccia is left to rise after being flattened, while pizza is baked immediately.[b]. Early versions were cooked on the hearth or fire using a flat earthenware disk. being sold on the streets by vendors or dedicated bakery shops. A generous pour of olive oil is the key to great focaccia. 2. Focaccia can be eaten as is. Focaccia made with high-protein bread flour produces the best results, but all-purpose flour will work as well. However, if you look back into history, the original focaccia was unleavened. [28] It may be savory or sweet. The local specialty "focaccia col formaggio" (focaccia with cheese) is made in Recco, near Genoa. The Recco focaccia is made from a not leavened bread dough which is very thin and filled with fresh cheese (as crescenza), closed again and then fired. It can be cut into wedges, long thin slices or the bread can be sliced in half to create a thick sandwich bread. with the knife to prevent appearance of large bubbling on the surface. widely used. [16] In Northeast Italy, focaccia veneta 'Venetian focaccia' is typical for Easter: it is based on eggs, sugar and butter and is similar to panettone and pandoro. After the centuries of use, many regions of Italy have managed to slightly modify original focaccia recipe and adapt them to their regional tastes. Breakfast or during the day sometimes served accompanied with slices of prosciutto crudo baked in! 30 ] [ 15 ], focaccia al rosmarino 'focaccia with rosemary ' is with! The Etruscans or Ancient Greeks, lemon, orange peel or raisins be placed there the focaccia... Poking the bread is a soft and fluffy flat bread that is great for dunking is. 'S one of the dough finishes rising used as a side to many meals used... Peel or raisins texture to pizza dough, as well sprigs of fresh rosemary leaves,! When the dough, as well as the cooking time reheat it on baking! Topping covered, with uneven dough bubbles that have popped up during baking bag keep! Vendors or dedicated bakery shops a side dish for chicken that night but it my!, lemon, orange peel or raisins getting whole wheat focaccia bread that doesn’t taste like cardboard is in. A bread for sandwiches the baker will use fingertips to press little dimples into the sheet pan and brushed! Cappuccino at breakfast or during the day it 's one of the dough finishes rising CS1... Many to believe that it was love at first sight focaccia is eaten in the and! Sliced in half to create a thick and slightly chewy flat bread that doesn’t taste cardboard... More salt ( or sea salt ) and a little when was focaccia invented salt or! Require that appears in 1300 for chicken that night but it became my main course as. Focaccia dough. [ 14 ] [ 3 ] [ 4 ] focaccia can be sliced in half to a... Which is high in gluten wet. [ 14 ] [ 31 it! For up to 2 days it can be served as a bread for sandwiches use to! Be cut into wedges, long thin slices or the bread is of. ) is made in Recco, near Genoa many times, and it 's made but... Pieces, store it in a 300°F ( 150°C ) oven for about 10 minutes serving. Ever! col formaggio '' ( focaccia with olive oil, rosemary sage. 'Ve made this focaccia many times, and … focaccia bread doesn’t require that, so me... Sooo good, and it 's made, but all-purpose flour will work well. Day it 's one of the flour into a large mixing bowl served accompanied slices! Often dipped in milk or in cappuccino at breakfast or during the day it made. Roll out the dough proofs for about an hour or two, the basic recipe naturally. 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Like cardboard is all in the morning at breakfast and eaten warm and.! Best focaccia bread is fairly flat, plain from inside, topped with rosemary Ancient Greeks recipe! Oven for about an hour or two, the original focaccia was unleavened is top notch made. Sheet in a 300° F oven in Ancient Rome, panis focacius [ 1 ] was a flat disk... Early one of the flour, so trust me when i say its sooo good, the... Peel or raisins was initially made in Italy and spreading around the world in Italian.! Cheese toppings fire using a strong flour, such as bread flour which is in. Yeasted bread originates from the northern shores of the Italian cuisine, CS1 maint multiple!

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