Focaccia: An Italian Flat Bread
Focaccia is a flat Italian bread that is typically topped with herbs, olive oil, and various cheeses. Modern pizza is a relative of focaccia. With time, focaccia has evolved to meet the tastes of those preparing it. Depending on the region, you may find focaccia that bears no resemblance to the original flatbread it once was.
Focaccia goes by many different names. In Argentina it is called “Fugazza”, “Foisse” in Burgundy, and “Fougasse” in France. Focaccia is basically a mixture of water, salt, sugar, yeast, and flour. Some prefer to add things to the dough before baking such as oregano, sage, rosemary, or other herbs. Others prefer to wait until after the dough is baked and top it with toppings such as herbed olive oil, meats, or cheeses. All is a matter of taste and location.
After the dough has been prepared it can be brushed with olive oil before rising to retain moisture. After rising, the dough is usually pressed out by hand or rolled out. The thick layer of dough is then punched with holes by a fork or knife to prevent bubbles in the dough. Bubbles that form during baking can also be pierced with a fork to reduce them. Once baked the dough can be brushed with olive oil.
Every region across the Mediterranean has their own evolved versions of Focaccia. Some experimentation has even led to the production of sweet versions of focaccia. Stiacciata coi Siccioli, from Artusi, matches the Ciccioli with sugar, eggs, and peel from a citrus fruit such as orange or lemon. In Provence the dough was enriched in the 14th and 15th centuries. The result was more a resemblance of a cake which managed to escape taxes that were placed on bread.
Italian Focaccia
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