Foccacia
One of the most delectable traditional Italian dishes is focaccia bread. It gained popularity in Italy first before spreading everywhere else where Italian settlers established colonies. Focaccia bread is quite adaptable because it is typically flat and simple. There are several contemporary variations on this delectable dish, while originally it is frequently served with olive oil, herbs, or sliced olives.The history of focaccia bread can be traced back to the second century BC. The Phoenicians, Carthaginians, and Greeks had already created it with cereals like barley, rye, and millet. The Latin word "focus," which means "cooked on fire," is where the word "focaccia" originates.In the Renaissance, the Latins offered focaccia to the gods and served it with wine at weddings. Today, when people think of focaccia, they think of Liguria, the Italian region that gave birth to the genuine tales and has become well-known for its many different varieties of focaccia.Since ancient times, focaccia has been a favorite dish in Italy. It started out as a straightforward peasant bread made with readily available, simple ingredients. Focaccia, however, developed into a more sophisticated bread throughout time as different toppings and flavors were added.The focaccia from Genoa, which was baked with olive oil, salt, and rosemary, gained fame in the 16th century. The focaccia alla Genovese variety of this bread is still well-liked today.Today are many varieties of focaccia. You can add different toppings and made focaccia exactly the way you want. I made this focaccia with olives and salt flakes and I used it to make a delicious sandwich. You can use focaccia for sandwiches, you can even make pizza from focaccia dough or you can eat it simple. Focaccia is amazing and you should definetly try it.
Ingredients
Foccacia
- 350 g Manitoba flour
- 250 g 000 flour
- 480 ml water
- 7 g dry yeast
- 10 g salt
- 100 g black olives
- 50 ml olive oil
- 1 tsp Maldon salt flakes
Sandwich
- 50 g cheese cream
- 100 g halloumi
- 1 roasted pepper
- ruccola
Instructions
- Put the flour, dry yeast and 100 ml of warm egg in a bowl and let the yeast activate for 5 minutes. After the 5 minutes, start kneading until having a homogeneous, sticky dough, which we leave to rise for 30 minutes. After the 30 minutes, add 20 ml of olive oil and start kneading the dough, doing the stretch and fold technique (bring the dough from the edges to the middle). Leave to rise for another 30-60 minutes.
- Grease a tray with olive oil and put the dough. With oiled hands, make holes in the dough. Put the sliced olives and salt flakes and bake in the oven preheated to 190 degrees for 30-35 minutes.
- Cut a piece of focaccia, cut it in half, spread cream cheese on each side, add arugula, fried halloumi, roasted peppers, and arugula and we have a delicious sandwich that goes perfectly for breakfast or brunch.
Notes
