Focaccia

Focaccia

Homemade focaccia with olives and herbs
Type	Flatbread
Place of origin	Italy
Main ingredients	High-gluten flour, oil, water, salt, yeast

Focaccia (Italian pronunciation: [foˈkat͡ʃːa]) is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped with onion, cheese and meat. It might also be flavored with a number of vegetables. Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread. Focaccia al rosmarino (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack.

The common-known focaccia is salt focaccia. Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread.

Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand or with a pastry brush prior to rising and baking. In the northern part of Italy, lard will sometimes be added to the dough, giving the focaccia a softer, slightly flakier texture. Focaccia recipes are widely available, and with the popularity of bread machines, many cookbooks now provide versions of dough recipes that do not require hand kneading.