This may be hard to believe when every sandwich shop and supermarket in the land now seems to offer "focaccia" alongside white, wheat, and rye, but when I started going to Italy in the 1960s, this simple flatbread was virtually unknown in America, at least outside hardcore Italian neighborhoods.
There are different versions of focaccia all over Italy, but this is the crisp, if admittedly oily, variation preferred in Liguria.
As posted on Grab a Plate
Homemade bread doesn’t have to be difficult. Think focaccia! Grab whatever toppings you like for this flat-bread, Italian specialty that is easy to make.
Focaccia is a flat bread that is similar to pizza, yet not quite the same. Olive oil, herbs and salt are popular toppings for this Italian specialty, but it’s easy to add other toppings you find appealing and that go well with bread (quite a long list that could be)!
I am obsessed with my panini maker. I believe everyone should own one. Many of the new versions have two-sided cooking surfaces, like this one, that allow you to use them as a griddle when you’re not grilling pressed sandwiches. This panini is unique because it features focaccia, a dense, “quilty” Italian bread whose spongy texture soaks up flavor. I also like the fact that focaccia doesn’t have an overly chewy crust — it’s perfect for your picnic enjoyment!
Focaccia is the flat bread of Italy, traditionally made on bread-baking day as a treat for the children. Before being baked in the hot oven, the dough is often deeply fingerprinted to hold herbs, olive oil and any number of other ingredients. ...
Ingredients: 1 colher (sopa) de fermento biológico seco 1 colher (sopa) de açúcar 1 1/2 xícaras (375ml) de água morna (a 40-45ºC) 1/2 xícara (125ml) de azeite de oliva, e um tantinho extra para untar 1 1/2 colheres (chá) de sal 4 a 4 1/4 xícaras ( ...