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focaccia. |
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Focaccia is a flat
oven-baked Italian bread, which may be topped with herbs or other
ingredients. Focaccia is related to
pizza, but not considered to be the same. Focaccia is
quite popular in Italy and is usually seasoned with olive oil and sometimes
herbs, and may be topped with onion, cheese and meat, or flavored with a number
of vegetables. |
However, by far the most typical focaccia is simply baked dough
topped with olive oil and a simple herb like rosemary or sage, and salted with
coarse salt. It is very popular as a snack in Italy and school children will
often purchase a slice from a baker on the way to school, to enjoy at break
time.
Focaccia doughs are similar in style and
texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and
yeast. It is typically rolled out or pressed by hand into a thick layer of dough
and then baked in a stone-bottom or hearth oven. Bakers often puncture the bread
with a knife to relieve bubbling on the surface of the bread. Also common is the
practice of dotting the bread. This creates multiple wells in the bread by using
a finger or the handle of a utensil to poke the unbaked dough. As a way to
preserve moisture in the bread, olive oil is then spread over the dough, by hand
or with a pastry brush prior to rising and baking. In the northern part of
Italy, lard will sometimes be added to the dough, giving the focaccia a softer,
slightly flakier taste.
Focaccia recipes are widely available, and with the
popularity of bread machines, many cookbooks now provide version of dough
recipes that do not require hand kneading.
Focaccia can be used as a side to many meals, as a base for pizza, or as
sandwich bread.
