Focaccia is a delicious flat oven-baked Italian bread that is similar to pizza and is topped with herbs and other ingredients. It is an incredibly popular dish throughout all of Italy and is thought to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine. The long line of coastal towns in this region meant that a large number of local variations were born in Liguria such as the biscuit-hard Focaccia di Camogli, the oily softness of the one made in Voltri and the Focaccia col Formaggio ("focaccia with cheese") made in Recco, near Genoa. Other variations are available all throughout the country but, if you're interested in or love focaccia, Liguria is the place to be. Just find a luxury villa in Liguria and try out as many as you can get your hands on!
For now, while you plan a trip, here is a basic recipe for the kind of standard focaccia that most are familiar with to help whet your apetite.
For now, while you plan a trip, here is a basic recipe for the kind of standard focaccia that most are familiar with to help whet your apetite.
Ingredients:
560g of all-purpose flour
1 teaspoon of white sugar
1 teaspoon of salt
1 tablespoon of active dry yeast
230ml of water
2 tablespoons of vegetable oil
1 egg
3 tablespoons of olive oil
1 teaspoon of dried rosemary, crushed
Method:
1. Combine half of the flour, the sugar, salt, and yeast and mix well.
2. Heat the water and vegetable oil until warm and combine with the flour mixture and the egg.
Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes.
3. Stir in half of the remaining flour while beating, until dough pulls away from side of bowl.
4. Knead the rest of the flour on a floured surface. Cover dough with a bowl, and let sit for 5 minutes.
5. Place the dough on a greased baking sheet and roll out to 12-inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
6. Uncover dough and poke holes in it at 1 inch intervals, then drizzle with olive oil and sprinkle with crushed rosemary.
7. Bake at 20 °C for 17 to 27 minutes, until just golden. Remove from baking sheet and cool on a wire rack.
8. Enjoy as a light meal, snack or starter.
560g of all-purpose flour
1 teaspoon of white sugar
1 teaspoon of salt
1 tablespoon of active dry yeast
230ml of water
2 tablespoons of vegetable oil
1 egg
3 tablespoons of olive oil
1 teaspoon of dried rosemary, crushed
Method:
1. Combine half of the flour, the sugar, salt, and yeast and mix well.
2. Heat the water and vegetable oil until warm and combine with the flour mixture and the egg.
Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes.
3. Stir in half of the remaining flour while beating, until dough pulls away from side of bowl.
4. Knead the rest of the flour on a floured surface. Cover dough with a bowl, and let sit for 5 minutes.
5. Place the dough on a greased baking sheet and roll out to 12-inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.
6. Uncover dough and poke holes in it at 1 inch intervals, then drizzle with olive oil and sprinkle with crushed rosemary.
7. Bake at 20 °C for 17 to 27 minutes, until just golden. Remove from baking sheet and cool on a wire rack.
8. Enjoy as a light meal, snack or starter.
