Focacciazza (Focaccia) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called pizza bianca. Focaccia can be served as a side dish or as sandwich bread and it can be round, rectangular, or square shape.
When travelling around Italy, we will surely notice that focaccia does not look or taste the same in the different parts of Italy. Its thickness, softness and toppings vary from one Italian area to another.
Liguria is considered to be the birthplace of traditional Italian focaccia. Foccacia ligure or genovese is about 2 cm thick and is soft inside, sprinkled with salt and brushed with olive oil. Recco focaccia (also from Liguria) consists of two thin layers and soft fresh cheese in between. As a result, Sardenaira originates in Sanremo, and it is focaccia with anchovies or sardines.
Venetian focaccia is sweet, baked for Easter and resembles the traditional Christmas cake panettone. So, Sugar and butter are used instead of olive oil and salt.
Focaccia barese, which is common in Puglia in southern Italy, is made with durum wheat flour and topped with salt, rosemary, tomatoes or olives but there is also a potato version.
Tuscan focaccia, schiacciata, which means, “squashed”. Fingers are used to flatten it; hence the attractive dimples, with a sprinkling of olive oil all over its surface. As a result, Traditionally Tuscan focaccia is medium thick and medium soft but crispy on the outside. Salt and rosemary are its usual companions. However it is, throughout Tuscany you can also find a thin and crispy version as well thick and very soft. Tuscan panini with cheese and cold cuts often use focaccia for a base.
This is the recipe from my Italian freind. It’s one of the delicious bread that, I had ever tasted so far.
Ingredients:
- 150gms flour
- 100gms spelt semolina
- 50gms durum wheat semolina
- 180gms potatoes
- 12gms fresh brewer’s yeast (4gms if dry)
- 250ml lukewarm water
- Salt
- Sugar
- Olive oil
- Oregano
For Toppings:
- Rosemary
- Cherry tomatoes
- Onions
Method:
- Cut the potatoes into cubes. Mash them after its boiled enough.
- Dissolve the yeast in 250 ml lukewarm water and add
half a teaspoon of sugar. In the case of dry yeast, allow a few minutes for it to activate. - Mix the flour, spelt semolina, durum wheat semolina and add 2 teaspoons of salt.
- Gradually add the flours to the water using a sieve.
- Stirring continuously with a whisk, the mixture thickens.
- The dough should remain sticky.
- Add a couple of tablespoons of oil and the mashed potatoes (cooled).
- Mix everything together and continue kneading with the spoon or with your hands. After the dough is uniform, it can considered ready.
- Leave the dough to rest for 3 to 4 hours in the oven with light on (30°C/35°C).
- Oil the baking tray (baking paper optional).
- Spread the dough on the baking tray and season the focaccia: cherry tomatoes, rosemary, potatoes or onions.
- Leave to rest a little longer in the warm oven.
- Preheat the oven to maximum temperature (250°C to 275°C).
- Place in the preheated oven and bake for 20 minutes at 275°C.
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