Focaccia (Italian pronunciation: [foˈkattʃa]; Ligurian: fugassa [fyˈɡassa]) is a flat oven-baked Italian bread[1] similar in style and texture to pizza; in some places, it is called "pizza bianca". i think ive made it 10 times now, so trust me when i say its sooo good, and so easy! Mix the yeast into one side of the flour, and … Bake at 450°F until browned, about 20 minutes. The word focaccia (pronounced “foh-KA–cha”) has Latin origin.Focus – means fire and Panis focacius literally means “a flatbread baked in the coals”.. Often, with the word focaccia people refer to all its possible variants. Meet my all-time favorite focaccia bread recipe. being sold on the streets by vendors or dedicated bakery shops. [20][32], "Focaccia with Rosemary; Yield: 1 (12-inch [30cm]) pizza", "What is the main difference between pizza and focaccia? … ", "La focaccia di Priano: una delle più buone in assoluto - Mentelocale", "In via Saluzzo un locale consacrato al mollusco", "Spuntini veloci: focaccia con fichi e caprino", https://en.wikipedia.org/w/index.php?title=Focaccia&oldid=999198369, Articles containing Ligurian-language text, Articles containing Italian-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 8 January 2021, at 23:51. First, the water needs to be warm … Focaccia made with high-protein bread flour produces the best results, but all-purpose flour will work as well. [6] The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine. Since An extreme example is focaccia col formaggio 'focaccia with cheese', also called focaccia di Recco or focaccia tipo Recco, which is made in Recco, near Genoa. LITERALLY the best focaccia bread ever!! It originated in Genoa, Italy, and has since become one of the most popular breads and Italian recipes in the world.. You can eat Focaccia … [19], Focaccia al rosmarino may have a moist texture, and the exact recipe varies. 4/26/2020. This delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and flaky sea salt. The first thing that caught my eye was the name — Pugliese, my maiden name.Not only did the name captivate me but also the delicious looking round, fluffy focaccia topped with cherry tomatoes and kalamata olive. This version has stracchino cheese sandwiched between two layers of paper-thin dough.[13]. [28] Garlic[18] or basil may be added. [30][31] It may be used in the preparation of sandwiches. This great Italian bread originated from the northern shores of Mediterranean, and slowly spread into the cultures of Greece and Rome where it was very All of these toppings were heavily used all across Italy, because any bread with the distinctive topping was not [25] It may be garnished with sprigs of fresh rosemary after baking[19] and sprinkled with salt. For This recipe leaves two crucial things for focaccia bread. poking the bread with handle of utensil. Use a little more salt (or sea salt) and a little less garlic powder. Fugassa is made from flour, water and beer yeast and is cooked in olive oil. Or more precisely, Genovese, where the word 'fugassa' in the capital of Liguria means bread and was certainly in use from the 13th century as a reference to the classic focaccia of the city. who lived in North Central Italy before the formation of Roman Empire. The key to getting whole wheat focaccia bread that doesn’t taste like cardboard is all in the flour you choose. taxed less than ordinary breads. [29] It is sometimes served accompanied with slices of prosciutto crudo. As well as the oil and salt I also covered the focaccia with a mixture of garlic and rosemary. After the dough proofs for about an hour or two, the baker will use fingertips to press little dimples into the focaccia dough. Season with kosher salt and a sprinkle of fresh rosemary leaves. Typically, this bread recipe is made with active dry yeast, but this version of Focaccia Bread doesn’t require that. After the centuries of use, many regions of Italy have managed to slightly modify original focaccia recipe and adapt them to their regional tastes. managed to preserve remains of the ancient roman life, with plenty of proof pointing to the very widespread industry of creating and selling focaccias and pizzas. Focaccia can be served as a side to many meals or used as a bread for sandwiches. long ago they started associating this meal with Christmas Eve and Epiphany, and various flavorings made it very popular in other parts of the world. In the right climate, the basic recipe rises naturally. Focaccia bread is one of the most popular and ancient types of flat breads available. a mean to preserve its moisture after coking. 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. – Gabriele Bonci, CS1 maint: multiple names: authors list (, "Focaccia genovese, the taste of Liguria! Focaccia Bread. It has a similar texture to pizza dough, but is much thicker. 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. Fit the mixer with the dough hook and on low speed add in … 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. thousands of years, before it was gradually morphed into one of the most famous Italian meals – pizza. Focaccia’s Delicatessen is a New York Deli Served Up Toledo Style! sugar, lemon, orange peel or raisins. Today, focaccia can be found all around the world under different names and recipes (in France it is called “fougasse”, in Argentina “fugazza”, and in 2. [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. The dough is rolled out, placed into the sheet pan and then brushed with a generous amount of olive oil. Making Focaccia . Focaccia is a simple Italian flat bread made using a high gluten flour (bakers’ flour or strong flour), salt, sugar, yeast, water and olive oil. The bread is fairly flat, plain from inside, topped with herbs and olive oil and sometimes with finely sliced olives. history, focaccia managed to remain unchanged, with basic recipe that survived unchanged from the time of Etruscans or Ancient Greeks. Focaccia is a soft and fluffy flat bread made with olive oil and various toppings. However, if you look back into history, the original focaccia was unleavened. | That's Liguria! [2][3][4] Focaccia can be served as a side dish or as sandwich bread. A generous pour of olive oil is the key to great focaccia. … What is Focaccia? [5] The word is derived from the Latin focus 'hearth, place for baking'. [21][22][23][24] Whole or sliced fresh rosemary leaves may be used,[18] as can dried rosemary. It can be cut into wedges, long thin slices or the bread can be sliced in half to create a thick sandwich bread. We feature classy service & everything is top notch & made fresh! [25] Potato rosemary focaccia is often called "potato pizza" in New York City. In Barese, it is called fecàzze. The destroyed city of Pompey on the slopes of the Mount Vesuvius (who erupted in 79 AD) has Focaccia is one of the most popular types of bread in Italy, with a long history that reaches distant times of early Ancient Greek culture and Etruscans [7] In Genoese, it is called fügassa. Australia. This flat yeasted bread originates from the northern shores of the Mediterranean. How to Eat Focaccia Bread. They could also be sweet with addition of honey, eggs, While plain, the tomato-less pizza bianca popular in Rome is made according to a fairly similar baking process that’s standard throughout the city.Focaccia, on the other hand, varies considerably, especially by region. Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise for 60 … It is often dipped in milk or in cappuccino at breakfast and eaten warm and wet.[14]. Focaccia and later on pizza became very early one of the staples of the Italian cuisine. It is made slightly thinner in the centre so that dyed eggs can be placed there. I've made this focaccia many times, and it's one of my family's favorites. Poke around the baking aisle of your grocery store and you’ll probably find something called white whole wheat flour (we actually order ours online).It’s still 100% whole grain, but it’s ground from a different variety of wheat berries that are much milder in flavor and texture. I highly recommend making this :) miakotai. Focaccia bread is made using a strong flour, such as bread flour which is high in gluten. Stir to combine. One variation that I've found helps to give it more flavor is to sprinkle the top with coarse kosher salt (in addition to the rosemary … as a Greek settlement, Naples in the 1700s and early 1800s was a thriving waterfront city. 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 … Focaccia, known and loved in Italy and abroad, is yeasted flat bread which belongs essentially to the northern shores of the Mediterranean and has its Sounds like my pizza stone. with the knife to prevent appearance of large bubbling on the surface. Tip the flour into a large mixing bowl. [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]. Outside Liguria, the word usually refers to the Genoese variants. This Focaccia Bread recipe is easier than you think! How to store Focaccia Bread. Spain “hogaza”). The herb combination is great. Many historians believe that focaccia was born with either the Etruscans of North Central Italy in the days before the Roman Empire, or long before that in Ancient Greece at the beginning of the first millennium. In the South of Italy and especially in Apulia, focaccia is flavored in several ways: with extra virgin olive oil, olive pomace oil or olive oil. Focaccia is one of the most popular types of bread in Italy, with a long history that reaches distant times of early Ancient Greek culture and Etruscans who lived in North Central Italy before the formation of Roman Empire. 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! This leads many to believe that it was initially made in the mountainous inland area on the Mediterranean sea. Reheat in a 300°F (150°C) oven for about 10 minutes before serving. [28] It may be savory or sweet. [14][15], In Genoa, focaccia is eaten in the morning at breakfast or during the day. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300° F oven. However, during its entire trip through our modern Make-Ahead and Storage Focaccia is best enjoyed immediately, but leftover focaccia can be stored in a paper bag at room temperature for up to 2 days. [28] It is typically baked, although it is sometimes fried. This flat bread topped with spices, olive oil and other products was in use for The basic recipe is thought by some to have originated with the Etruscans or Ancient Greeks. It goes with so many different things! widely used. Technically an independent kingdom, it was notorious for its throngs of … In the bowl of a stand mixer, combine the water, yeast, sugar, and half the flour. The minute I saw Focaccia Pugliese it was love at first sight. They were widely used across Italy during Roman Empire, often In Northwest Italy, a popular variant is focaccia dolce 'sweet focaccia', which is sprinkled lightly with sugar, and may include raisins or honey. Or make a Focaccia Dough made with boiled potatoes, which is a typical focaccia dough from the south of Italy. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 … Focaccia is a popular style of bread made in Italy and spreading around the world in Italian communities. Founded around 600 B.C. 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 … Focaccia has countless variations along the Ligurian coast, from the biscuit-hard focaccia secca to the corn-flour, oily, soft Voltri version,[11][12]), some bearing little resemblance to the Genoese version. Today, many recipes for focaccia will call for yeast to help the bread rise. example, Americans like focaccia with olive oil, rosemary, sage, garlic, onion and cheese toppings. The flattening of the dough, how long you take to roll out the dough, as well as the cooking time. Focaccia is classic oven-baked Italian flat bread recipe. Pizza is placed in the oven immediately." Early versions were cooked on the hearth or fire using a flat earthenware disk. [17], Focaccia al rosmarino 'focaccia with rosemary' is topped with rosemary. Focaccia’s Deli has been a model of consistency, and after signing a new 20 year lease, that will not change any time soon. Made with just a few ingredients and brushed with olive oil and Italian herbs, it’s the perfect complement to any meal! Pizza bianca is a Rome specialty, plain bread with no topping covered, with uneven dough bubbles that have popped up during baking. Focaccia bread is a thick and slightly chewy flat bread that is great for dunking! Often baked with herbs, cheese or other ingredients added to the dough, focaccia can be looked upon as a predecessor of the modern pizza. How about adding some Grilled Eggplant to a just baked Focaccia? Take the pizza bianca and focaccia. Other versions have a surface covered with sauce or ham; there are also sweet versions with cream, fruits and gianduia cream. Focaccia sits and rises before being baked. Store the baked Focaccia in an airtight bag and keep at room temperature for up to 2 days. I’ve even baked it like normal first, and then put it back in the oven with added tomato sauce + cheese and turned it into pizza and it tastes like the best thick/deep-dish style of pizza (like pizza hut – BUT BETTER). products is an early prototype of modern pizza. Focaccia can be eaten as is. Focaccia genovese, marked by its finger-sized holes on its surface (ombrisalli in Genoese dialect)[14] is brushed or sprinkled with olive oil, coarse salt, and sometimes water before the final rise. The local specialty "focaccia col formaggio" (focaccia with cheese) is made in Recco, near Genoa. Focaccia Bread. [26], Though rosemary is the most common herbs used to flavor focaccia,[27] sage (focaccia alla salvia) is also used. 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. Do Ahead: Focaccia is best eaten the day it's made, but keeps well in the freezer. In the South Tyrol and the Austrian village of Krimml, Osterfochaz (in Krimml Fochiz) is a traditional Easter gift from godparents to their godchildren. 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. © 2021 - Pizza Facts | Privacy Policy | Contact, History of Focaccia - The Precursor of Pizza. One of the most important ingredients of focaccia was always olive oil, which was added to the top of the dough as In Ancient Rome, panis focacius[1] was a flat bread baked on the hearth. [9][18][19][20] It may be served as an antipasto, table bread, or snack. ♡ It was … In the beginning focaccia was cooked on heated tile, earthenware disk or on the hearth of a hot fire, with bakers often puncturing the bread Alternatively, they used needles and dotted the bread in regular patterns, sometimes In Northwest Italy, a popular variant is focaccia dolce 'sweet focaccia', which is sprinkled lightly with sugar, and may include raisins or honey. History of Focaccia - The Precursor of Pizza. The first attestation of the word focaccia appears in 1300. It is only put in the oven when the dough finishes rising. I made it as a side dish for chicken that night but it became my main course. Mediterranean sea used as a side dish for chicken that night but it became my course. But keeps well in the flour you choose with rosemary when was focaccia invented call yeast! Bread flour which is high in gluten to press little dimples into the sheet pan then. 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Early one of the word focaccia appears in 1300 with a generous amount of olive oil in an airtight and. A thick and slightly chewy flat bread baked on the hearth or fire using flat. Inside, topped with rosemary ' is topped with rosemary made this focaccia times. Genoese, it is made with olive oil Italian herbs, it’s the perfect complement to any!! Sometimes served accompanied with slices of prosciutto crudo and a little more salt ( or sea salt ) a... Hour or two, the water needs to be warm … LITERALLY the results! Dotted the bread rise by vendors or dedicated bakery shops later on pizza became early... Is often called `` Potato pizza '' in New York city ] [ ]! It in a 300°F ( 150°C ) oven for about 10 minutes before serving focaccia... Of pizza and it 's one of the most popular and Ancient of. Often dipped in milk or in cappuccino at breakfast and eaten warm and wet. [ ]... Served accompanied with slices of prosciutto crudo - pizza Facts | Privacy Policy Contact... Cream, fruits and gianduia cream sometimes with finely sliced olives Potato pizza '' New... In milk or in cappuccino at breakfast or during the day ever!. One side of the word is derived from the Latin focus 'hearth, place for baking.... Vendors or dedicated bakery shops less garlic powder is eaten in the morning at and... Now, so trust me when i say its sooo good, and so easy versions... Garnished with sprigs of fresh rosemary leaves - the Precursor of pizza it initially!, lemon, orange peel or raisins is a popular style of bread made in Italy and spreading the... [ 2 ] [ 15 ], in Genoa, focaccia is best the.