Penulis Focaccia is an Italian flatbread known for its soft, airy texture and rich flavor. It is typically seasoned with olive oil, salt, and various toppings such as rosemary, garlic, olives, or sun-dried tomatoes.
Focaccia is often baked in a shallow pan, which gives it its characteristic flat shape. The dough is usually allowed to rise multiple times, creating its signature light and airy crumb.
It can be enjoyed as a standalone bread, used for sandwiches, or served alongside soups and salads. Focaccia is versatile and can vary widely based on regional and personal preferences.
Here are a few additional details about focaccia:
Preparation
The dough for focaccia is typically mixed with generous amounts of olive oil, which contributes to its rich flavor and soft texture. After the initial mixing and kneading, the dough undergoes a rise, is then dimpled with fingers to create indentations, and is topped with ingredients before a final rise.
Toppings
Common toppings include fresh rosemary, coarse sea salt, garlic, caramelized onions, cherry tomatoes, and olives. You can also experiment with cheeses or other herbs.
Serving
Focaccia is often served as an appetizer, side dish, or even as a base for sandwiches. It pairs well with a variety of dips like balsamic vinegar and olive oil.
Variations
Regional variations exist, such as the Ligurian focaccia, which might include a mixture of olive oil and salt on top, or sweet versions with sugar and fruits. Some versions may be enriched with other ingredients, like cheese or prosciutto.
Overall, focaccia’s adaptability and flavorful profile make it a beloved bread in Italian cuisine and beyond.
Focaccia’s history and regional variations add depth to its appreciation:
Historical Roots
Focaccia dates back to ancient Roman times. The name comes from the Latin word “focus,” meaning hearth, indicating that it was originally baked in the ashes of a hearth or over coals.
Regional Variations
Ligurian Focaccia (Focaccia Genovese): Originating from Genoa, this version is characterized by its light, airy texture and a generous amount of olive oil. It often features a simple topping of salt and rosemary.
Focaccia al Rosmarino
A popular variation throughout Italy, this focaccia is topped with fresh rosemary and coarse sea salt, emphasizing its aromatic qualities.
Focaccia Barese
From Bari, this version often includes tomatoes, olives, and sometimes potatoes, giving it a hearty, rustic flavor.
Focaccia di Recco
From the town of Recco, this focaccia is unique for its thin, crispy crust and cheese filling, often made with stracchino or crescenza cheese.
Making Focaccia at Home
To achieve the best results, it’s important to use high-quality olive oil and to ensure the dough is properly hydrated. The dough should be dimpled well before baking to create its signature texture and to help hold the toppings in place. Some recipes suggest letting the dough rise twice to achieve a lighter, airier texture.
Serving Ideas
Focaccia can be served warm or at room temperature. It’s excellent on its own, but can also be used to make sandwiches, or served with soups, salads, or antipasti.
Focaccia’s combination of simplicity and versatility makes it a delightful bread that can complement a wide range of dishes and culinary styles.
Here’s a basic recipe for making focaccia:
Ingredients:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F or 45°C)
- 1/4 cup olive oil, plus more for drizzling
- 3 1/2 to 4 cups all-purpose flour
- 2 teaspoons salt
- Optional: fresh rosemary, coarse sea salt, olives, cherry tomatoes, garlic
Instructions:
1. Prepare the Yeast
In a small bowl, dissolve the yeast in the warm water. Let it sit for about 5-10 minutes until it becomes frothy.
2. Mix the Dough
In a large bowl, combine 3 1/2 cups of flour and the salt. Make a well in the center and pour in the yeast mixture and 1/4 cup olive oil.
Mix until a dough forms. If the dough is too sticky, gradually add more flour until it comes together.
3. Knead the Dough
Turn the dough out onto a floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic.
4. First Rise
Lightly oil a large bowl and place the dough in it, turning to coat with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Shape and Second Rise
Preheat your oven to 450°F (230°C).
Punch down the dough and transfer it to a greased baking sheet or a baking pan. Press and stretch the dough out to fit the pan. Dimple the surface of the dough with your fingers, making sure to create deep indentations.
6. Add Toppings
Drizzle the surface of the dough with olive oil. Sprinkle with coarse sea salt and any other desired toppings, such as fresh rosemary, olives, cherry tomatoes, or thinly sliced garlic.
7. Bake
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
8. Cool
Allow the focaccia to cool slightly on a wire rack before slicing and serving.
Enjoy your homemade focaccia as a side dish, in sandwiches, or simply with a drizzle of olive oil and balsamic vinegar.
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