The word “focaccia” comes from the Latin “panis focacius,” which means “hearth bread,” referring to the fact that focaccia was usually baked in embers during the Roman era. Its original recipe was probably extremely simple, consisting of rough flour, olive oil, water, a small amount of yeast, and salt. It was traditionally used as a dipping bread, ripped up by hand and dipped into salty soups made with water, vinegar, and occasionally olive oil (essentially what you get served at popular Italian restaurants as you wait for your meal these days, minus the water component of course).
It’s a flatbread with a texture that’s similar to pizza dough. It’s baked in a skillet with a substantial amount of olive oil, which gives it a crunchy edge. By varying the toppings that sit in the iconic dimples on top, it may be prepared a hundred various ways.
Summer is defined by focaccia. Because of the substantial amount of olive oil used in its preparation, the ideal one should be moist but airy, with a crumb sandwiched between thin but ultra-crunchy top and bottom crusts. This flatbread, similar to a thick-crusted pizza, is an excellent vehicle for a variety of veggies, as well as cheese and dips, olives, and cold cuts. It is, after all, a Mediterranean staple.
What is the difference between Focaccia Bread and Normal Bread?
The components are another distinction between the two. If you’re wondering what focaccia bread is comprised of, it’s usually a combination of a strong flour (meaning a flour with a high gluten content, such as bread flour), extra virgin olive oil, yeast, herbs, salt, and pepper.
What is Special about Focaccia Bread?
Focaccia may be split in half and used to make sandwiches because it is fairly thick. It’s also a delicious addition to a bread basket or as a salad or soup accompaniment. A sweeter form of focaccia can be served as a dessert or as a morning alternative to toast.
Why is Focaccia Bread Healthy?
Instead, focaccia contains complex carbohydrates that supply energy slowly and help manage blood sugar levels, according to Schir. It’s an advantage if it is made using whole wheat flour. “It has a higher concentration of vitamins, minerals, and fibre.”
How Focaccia Bread is made?
2 tsp salt
500g/1lb 2oz strong white bread flour
2 sachets dried easy blend yeast
400ml/14 fl oz cold water
Olive oil for drizzling
Fine sea salt
2 tbsp olive oil
- Combine the flour, yeast, salt, olive oil, and 300ml/1012 fl oz water in a large mixing basin. To make dough, gently stir it with your hands or a wooden spoon. Then knead the dough in a bowl for five minutes, gradually adding the remaining water.
- Stretch the dough with your hands in a bowl. Turn bowl 80 degrees and fold the sides into the middle. 5 minutes later, repeat the process.
- Tip the dough onto an oiled work area and knead for another five minutes. Place the dough in the bowl, cover it, and let it rise until it doubles in size.
- Line two big baking pans with parchment paper. Divide the dough into two equal parts. Flatten every portion on a baking sheet, pushing it to the corners, and set aside for one hour.
- Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit)/Gas 7. Oil and fine sea salt should be sprinkled on the loaves before baking for 20 minutes. When it’s done, drizzle it with additional olive oil and serve it hot or warm.