A curiosity about this tasty widespread italian type of bread

FOCACCIA is a type of a flat oven-baked italian yeast bread.
It’s a salty, moisty, well oiled delicacy, without being greasy, but incredibly light. Focaccia can be defined as a street food, perfect as a snack, as an aperitif, for lunch and for dinner.

Food for travelers and fishermen focaccia has a taste that is partly “marine”. Composed of fresh aromas and often fragrance herbs…
So tasty with fresh basil on top when the focaccia is warm, that spread out unmistakable aroma and a unique and inimitable flavor, without forgetting the precious oil.

The focaccia even seems to have its birth to the long waiting times that the bakers had to face during work nights, tricked hours by baking pieces of unleavened dough directly on the base of the oven and then eaten in company maybe with vegetables or cheese.
It could be said that the origin of focaccia is lost in the nights of time.
The origins are ancient, the Phoenicians, Carthaginians and the Greeks used to bake focaccia, with different types of flours and cooked on the fire.
Focus from latin derives the etymology of “focaccia”.

Originally focaccias were baked on a heated tile or on the heart of fire.
In ancient Rome focaccias were offered to the gods.
At weddings banquets in the Renaissance focaccias were commun and consumed with wine.
Over the centuries, different regions of Italy adapted the original focaccia recipe to their taste and ingredients, and every region has created its own legend.
Focaccia can be eaten as it is or adding some vegetables, herbs or cheese. It can be cut in different shapes, triangles, squares, rectangles and you can make focaccia thin or thick that can be cut in half and used for making great sandwiches.
It can be an accompaniment to a soup or salad or can be a tasty addition to a bread basket.

Once focaccia has been put into the sheet pan to be cooked it always needs a brushed with a generous amount of oil. Then it is important to use fingertips to press little dimples into the dough. And at the end it is essential to bake it in a very hot oven.
There is even a sweet version of focaccia, where the salt on the surface before cooking it can be replaced by sugar.

If eaten slightly warm is better, sipping a good glass of white wine, fresh from the cellar, or a rose’, it’s a pure joy of senses.

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