The perfect snack, any time, any day, any how…
Pleasure could come in many forms and ways, however the purest forms of pleasures are those which are very simple. Dipping bread in oil for instance, and chewing on this oozing, spongy, fragrant bite… is there anything that can be better? pairing this puffed sponge with a variety of dips, a slice of ham, turkey, roast beef, smoked salmon… maybe a bite of sundried tomatoes, or an olive, perhaps some cheese… sipping on wine… having a chat… spreading some pesto, or my beautiful labneh… The lifestyle of the Focaccia!
Before I dive into the recipe, let me tell you more about Focaccia Bread. Focaccia is the Italian relative of the French Fougasse bread, which originates from Genoa. It is essentially a flat bread made with olive oil and traditionally cooked in the Italian Pizza oven (made out of brick and earth). The Focaccia is cooked in this oven right after the fire had been raked out – when it is still too hot to bake other breads without burning the crust. Of course over the many years focaccia as all else has evolved and been adapted in a variety of ways.
In the South of Italy, Focaccia is eaten as a snack or antipasti, while in the North of Italy, it is more like Pizza. Tuscany’s focaccia ‘Schiacciata’ is the herbed version of this flat bread. There are many regional variations to the preparation of Focaccia, to include, salted, unsalted, herbed and focaccia with pizza toppings. Regardless of the origin and the preparation, Focaccia is a delightfully delicious bread that is great on its own or as a side to soups and salads.
Here is how you can make this wonderful Focaccia…. and perhaps take my advise and adopt the Focaccia lifestyle!
I totally recommend you try making this and serving it with DS Green Olives & Artichoke Confit, DS Kalamata & Sun Dried Tomato Tapenade & DS Pickled Mixed Vegetables…
These three dips and this bread are a perfect spread for any afternoon/sundowner!