Focaccia

Focaccia is a pastry typical of Italian cuisine, similar to a soft bread that is distributed in the mouth. Traditionally made with olive oil and salt, focaccia can be flavored by putting various ingredients on it. Focaccia is believed to have originated in the Ligurian region of Italy. Focaccia is often served as an aperitif or side dish, especially in Italian restaurants and cafes. It can also be easily prepared at home and flavored with different ingredients.

Focaccia can be prepared in different ways, usually with ingredients such as chopped onions, black olives, fresh or fried peppers, tomatoes, fresh herbs, pesto and parmesan cheese. There are different varieties of focaccia, some of which include:

• Focaccia di Recco: A type of focaccia with thin dough, Italian curd cheese that contains Stracchino or Crescenza.
• Focaccia al Rosmarino: A type of focaccia traditionally prepared with salt and olive oil and on which fresh or fried peppers, tomatoes, arugula, Parmesan cheese, fresh herbs and Rosemary are added.
• Focaccia alla Genovese: A type of focaccia native to the Ligurian region, on which onions, salt and olive oil are poured.
• Focaccia al Formaggio: A type of focaccia made by adding cheese to the dough.
• Focaccia di Apulien

Focaccia di Apulien is a species of focaccia native to the Apulia region of southern Italy. Unlike other varieties of focaccia, Focaccia di Apulien is usually made with ingredients unique to more southern Italian cuisine, such as tomatoes and fresh herbs. Focaccia di Apulien begins with a dough base spread over a bowl and slightly crushed. Tomatoes, fresh herbs, peppers and sometimes mozzarella cheese are then added to the base of the dough. Focaccia di Apulien is then baked in the oven and served hot. Focaccia di Apulien can be served as an aperitif or alongside a main course. In different restaurants and cafes, it can also be prepared with its own unique recipes and ingredients.

A Focaccia di Apulien recipe:

Ingredients:

• 500 grams of flour
• 1 tsp salt
• 1 packet of dry yeast (7 grams)
• 3 tablespoons of olive oil
• 300 ml warm water
• 1-2 sprigs of fresh thyme
• 1 tsp salt
• 1/2 teaspoon black pepper
• 1 teaspoon powdered garlic

For above:

• 3 tablespoons of olive oil
• 1-2 sprigs of fresh thyme
• 1 tsp salt
• 1/2 teaspoon black pepper
• 1 teaspoon powdered garlic

Preparation:

1. Sift the flour into a mixing bowl. Add salt, dry yeast, fresh thyme, pepper and powdered garlic and mix.
2. Add the warm water and olive oil and mix. Knead for 5-6 minutes until the dough has the consistency.
3. To ferment the dough in a greased bowl, put it in a container with a lid and leave for about 1 hour at room temperature.
4. Set your oven to 220 degrees.
5. Take the fermented dough on a greased baking sheet and shape it with your hands. Spread 3 tablespoons of olive oil all over the dough.
6. Sprinkle with fresh thyme, salt, pepper and powdered garlic.
7. Put it in the oven and bake for about 20-25 minutes, or bake until golden brown.
8. After removing from the oven, let it rest for a few minutes, slice it and serve hot.

Bon Appetit Erhan Arda

Eat Well, Be Happy, Love Food
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