Focaccia
Focaccia is a beloved Italian bread that frequently appears on tables across the country. This flat, oven-baked bread has a crisp outside and a soft, airy inside. It is similar to pizza dough in texture and taste.
What sets focaccia apart is the olive oil. Before baking, bakers generously drizzle oil over the dough. This gives focaccia its distinctive moistness and rich flavor. The bread's surface is usually dotted with herbs, like rosemary or thyme, and onions, tomatoes, or olives.
Making focaccia is an art. Bakers knead the dough until it's just right, then let it rise. They know the perfect moment to bake it, creating a golden crust that's a joy to bite into. The aroma when it's fresh out of the oven is unforgettable.
Each region in Italy offers its twist on focaccia. In Genoa, it's known as 'fugassa' and is crowned with onion slices or dusted with sea salt. Further south, you might find it with potato slices or slathered with tomato sauce and mozzarella.
In Venice, focaccia takes on a sweeter character, known as 'focaccia veneziana,' a treat during the Easter season. It’s softer and richer, with eggs, butter, and sugar blended into the dough, sometimes with sweet toppings or fillings.
Focaccia isn’t just a bread; it’s a versatile food. People eat it plain. You can use it to sandwich salami or cheese or dip it in soup or stew. It's a common street food cut into squares and sold in paper wraps for an on-the-go snack.
Focaccia brings people together. People enjoy it at family gatherings, share it at picnics, or savor it with friends over coffee. It's a simple pleasure, yet deeply rooted in Italian culinary traditions.
Key Takeaways
- Flavor: Savory with a slight chewiness, often enhanced with herbs and salt.
- Ingredients: Flour, water, olive oil, yeast, and various toppings like herbs and vegetables.
- Price: From 2 to 5 euros for a generous piece, depending on the toppings and where it's purchased.
