Type | Flatbread |
---|---|
Place of origin | Italy |
Main ingredients | High-gluten flour, oil, water, salt, yeast |
Focaccia ( UK: /fəˈkætʃə/ fə-KATCH-ə, US: /foʊˈkɑːtʃ(i)ə/ foh-KAH-ch(ee-)ə, Italian: [foˈkattʃa]; Ligurian: fugassa, Ligurian: [fyˈɡasːa]; Barese: fecazze, Neapolitan: [fəˈkattsə]) is a flat leavened oven-baked Italian bread. [1] In some contemporary places, such as Rome, it is a style of pizza, also called pizza bianca ( lit. 'white pizza'). [2] [3] [4] Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular, or square shape.
In ancient Rome, panis focacius [1] was a flat bread baked on the hearth. [5] The word is derived from the Latin focus, 'hearth, place for baking'. [6] The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine,[ citation needed] while outside Liguria the word usually refers to the Genoese variants. [7]
The first attestation of the word focaccia dates back to the 14th century. [8]
Focaccia is sometimes considered to be a variant of pizza in publications outside Italy, [a] although focaccia is left to rise after being flattened, while pizza is baked immediately. [b]
Focaccia genovese ( lit. ' Genoese focaccia'), marked by its finger-sized holes on its surface (ombrisalli in Genoese dialect), [11] is brushed or sprinkled with olive oil, coarse salt, and sometimes water before the final rise. [11] [12]
In Genoa, focaccia is eaten in the morning at breakfast or during the day. It is often dipped in milk or in cappuccino at breakfast and eaten warm and wet. [11]
Focaccia has countless variations along the Ligurian coast, from the biscuit-hard focaccia secca ( lit. 'dry focaccia') to the corn-flour, oily, soft Voltri version, [13] [14] some bearing little resemblance to the Genoese version.[ citation needed]
An extreme example is focaccia con il formaggio ( lit. 'focaccia with cheese'), also called focaccia di Recco or focaccia tipo Recco, which is made in Recco, near Genoa. This version has stracchino cheese sandwiched between two layers of paper-thin dough. [15]
Other versions have a surface covered with sauce or ham.
In northwest Italy, a popular variant is focaccia dolce ( lit. 'sweet focaccia'), which is sprinkled lightly with sugar, and may include raisins or honey. [16] In northeast Italy, focaccia veneta ( lit. 'Venetian focaccia') is typical for Easter; it is based on eggs, sugar, and butter and it is similar to panettone and pandoro.[ citation needed] In the city of Rimini, [17] [18] piada dei morti is a sweet focaccia topped with raisins, almonds, walnuts, and pine nuts, [19] [20] and traditionally eaten in November for All Souls' Day. [18] [19]
In South Tyrol and the Austrian village of Krimml, Osterfochaz (locally Fochiz) is a traditional Easter gift from godparents to their godchildren. It is made slightly thinner in the centre so that dyed eggs may be placed there. [21]
The traditional variant from Bari, focaccia barese, is prepared with durum wheat flour and topped with tomatoes.
Focaccia al rosmarino ( lit. 'rosemary focaccia') is topped with rosemary. [9] [22] [23] [24] It may be served as an antipasto, table bread, or snack. [25] [26] [27] [28] Whole or sliced fresh rosemary leaves may be used, [22] as can dried rosemary. [29] It may be garnished with sprigs of fresh rosemary, after baking, [23] and sprinkled with salt. [29] Potato rosemary focaccia is often called "potato pizza" in New York City. [30]
Although rosemary is the most common herb used to flavor focaccia, [31] sage is also used, and the variant is called focaccia alla salvia. [23]
Focaccia al rosmarino may have a moist texture, and the exact recipe varies. [32] It may be savory or sweet. [32] It typically is baked, although it is sometimes fried. [32] Garlic [22] or basil may be added. [33] It is sometimes served accompanied with slices of prosciutto crudo. [34] [35] It may be used in the preparation of sandwiches. [24] [36]
Media related to Focaccia at Wikimedia Commons Focaccia Bread at the Wikibooks Cookbook subproject
Type | Flatbread |
---|---|
Place of origin | Italy |
Main ingredients | High-gluten flour, oil, water, salt, yeast |
Focaccia ( UK: /fəˈkætʃə/ fə-KATCH-ə, US: /foʊˈkɑːtʃ(i)ə/ foh-KAH-ch(ee-)ə, Italian: [foˈkattʃa]; Ligurian: fugassa, Ligurian: [fyˈɡasːa]; Barese: fecazze, Neapolitan: [fəˈkattsə]) is a flat leavened oven-baked Italian bread. [1] In some contemporary places, such as Rome, it is a style of pizza, also called pizza bianca ( lit. 'white pizza'). [2] [3] [4] Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular, or square shape.
In ancient Rome, panis focacius [1] was a flat bread baked on the hearth. [5] The word is derived from the Latin focus, 'hearth, place for baking'. [6] The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine,[ citation needed] while outside Liguria the word usually refers to the Genoese variants. [7]
The first attestation of the word focaccia dates back to the 14th century. [8]
Focaccia is sometimes considered to be a variant of pizza in publications outside Italy, [a] although focaccia is left to rise after being flattened, while pizza is baked immediately. [b]
Focaccia genovese ( lit. ' Genoese focaccia'), marked by its finger-sized holes on its surface (ombrisalli in Genoese dialect), [11] is brushed or sprinkled with olive oil, coarse salt, and sometimes water before the final rise. [11] [12]
In Genoa, focaccia is eaten in the morning at breakfast or during the day. It is often dipped in milk or in cappuccino at breakfast and eaten warm and wet. [11]
Focaccia has countless variations along the Ligurian coast, from the biscuit-hard focaccia secca ( lit. 'dry focaccia') to the corn-flour, oily, soft Voltri version, [13] [14] some bearing little resemblance to the Genoese version.[ citation needed]
An extreme example is focaccia con il formaggio ( lit. 'focaccia with cheese'), also called focaccia di Recco or focaccia tipo Recco, which is made in Recco, near Genoa. This version has stracchino cheese sandwiched between two layers of paper-thin dough. [15]
Other versions have a surface covered with sauce or ham.
In northwest Italy, a popular variant is focaccia dolce ( lit. 'sweet focaccia'), which is sprinkled lightly with sugar, and may include raisins or honey. [16] In northeast Italy, focaccia veneta ( lit. 'Venetian focaccia') is typical for Easter; it is based on eggs, sugar, and butter and it is similar to panettone and pandoro.[ citation needed] In the city of Rimini, [17] [18] piada dei morti is a sweet focaccia topped with raisins, almonds, walnuts, and pine nuts, [19] [20] and traditionally eaten in November for All Souls' Day. [18] [19]
In South Tyrol and the Austrian village of Krimml, Osterfochaz (locally Fochiz) is a traditional Easter gift from godparents to their godchildren. It is made slightly thinner in the centre so that dyed eggs may be placed there. [21]
The traditional variant from Bari, focaccia barese, is prepared with durum wheat flour and topped with tomatoes.
Focaccia al rosmarino ( lit. 'rosemary focaccia') is topped with rosemary. [9] [22] [23] [24] It may be served as an antipasto, table bread, or snack. [25] [26] [27] [28] Whole or sliced fresh rosemary leaves may be used, [22] as can dried rosemary. [29] It may be garnished with sprigs of fresh rosemary, after baking, [23] and sprinkled with salt. [29] Potato rosemary focaccia is often called "potato pizza" in New York City. [30]
Although rosemary is the most common herb used to flavor focaccia, [31] sage is also used, and the variant is called focaccia alla salvia. [23]
Focaccia al rosmarino may have a moist texture, and the exact recipe varies. [32] It may be savory or sweet. [32] It typically is baked, although it is sometimes fried. [32] Garlic [22] or basil may be added. [33] It is sometimes served accompanied with slices of prosciutto crudo. [34] [35] It may be used in the preparation of sandwiches. [24] [36]
Media related to Focaccia at Wikimedia Commons Focaccia Bread at the Wikibooks Cookbook subproject