The story of Maria

It was a warm summer day in the small Italian town of Genoa. The sun was shining down on the cobblestone streets, and the scent of freshly baked bread filled the air. Maria, a local baker, was busy in her kitchen, preparing her famous focaccia.

Maria had learned the art of baking from her grandmother, who had passed down the recipe for the perfect focaccia. She knew that the key to a good focaccia was in the dough. It had to be soft, yet chewy, with just the right amount of air pockets.

Maria began by mixing the flour, water, yeast, and salt in a large mixing bowl. She kneaded the dough for several minutes until it was smooth and elastic. She then set the dough aside to rise, covered with a damp towel.

As the dough was rising, Maria prepared the toppings. She drizzled olive oil over the top of the dough and sprinkled it with fresh rosemary. She then added sliced tomatoes, black olives, and a generous amount of grated parmesan cheese.

Once the dough had risen, Maria gently stretched it out onto a baking sheet. She used her fingers to make dimples in the dough, allowing the toppings to seep into the bread as it baked.

As the focaccia baked in the oven, Maria could hear the sizzle of the olive oil and the aroma of the rosemary. She knew that it was almost ready.

Finally, the focaccia was done. Maria carefully removed it from the oven and placed it on a wire rack to cool. The bread was golden brown and crispy on the outside, yet soft and chewy on the inside. The toppings had melded together to create a delicious blend of flavors.

Maria cut a slice of the focaccia and took a bite. The bread was warm and comforting, with a subtle hint of rosemary. The tomatoes were juicy and sweet, while the olives added a salty kick. The parmesan cheese added a rich, nutty flavor that tied everything together.

Maria knew that her focaccia was a hit. It was the perfect bread to share with friends and family, to enjoy as a snack or as part of a meal. It was a bread that brought people together, and that was something that Maria was proud of.

As the sun began to set over Genoa, Maria closed up her bakery for the day. She knew that she would be back in the kitchen tomorrow, baking more of her famous focaccia. And she knew that the people of Genoa would be waiting, eager to taste the bread that had become a staple of their town.

Focaccia: A Delicious History

Focaccia is a flatbread that has been enjoyed for centuries in Italy and around the world. It is a versatile bread that can be enjoyed on its own, as a sandwich, or as a side dish. In this blog post, we will explore the history of focaccia, its different variations, and how to make it at home.

For the Focaccia Au Gratin, I opted to bake it in sheet pans, but you can also bake it in a cast iron skillet.

History of Focaccia

Focaccia originated in ancient Rome, where it was known as panis focacius. The word “focaccia” comes from the Latin word “focus,” which means “hearth” or “fireplace.” The bread was originally baked in the ashes of the hearth, which gave it a unique flavor and texture.

In the Middle Ages, focaccia was a staple food for sailors and soldiers. It was easy to make and could be stored for long periods of time. Focaccia was also used as a bartering tool, as it was highly valued and could be traded for other goods.

During the Renaissance, focaccia became more refined and was enjoyed by the wealthy. It was often served at banquets and feasts, and was sometimes flavored with herbs and spices.

Today, focaccia is enjoyed all over the world, and has become a popular bread for sandwiches, pizza crusts, and more.

Variations of Focaccia

Focaccia comes in many different variations, depending on the region and the ingredients used. Here are a few of the most popular variations:

Genovese Focaccia

Genovese focaccia is a classic Italian focaccia that is made with olive oil, salt, and rosemary. It is typically served as an appetizer or snack, and is often paired with a glass of wine.

Pizza Focaccia

Pizza focaccia is a hybrid of pizza and focaccia. It is made with pizza toppings such as tomato sauce, cheese, and vegetables, but is baked like a traditional focaccia. It is a popular dish in Italy and around the world.

Focaccia di Recco

Focaccia di Recco is a specialty focaccia from the Liguria region of Italy. It is made with a thin layer of dough and filled with stracchino cheese. It is baked until the cheese is melted and the crust is crispy.

Focaccia Barese

Focaccia Barese is a specialty focaccia from the Puglia region of Italy. It is made with potatoes and is typically served as a side dish or snack.

How to make focaccia

Making focaccia at home is easy and fun. Here is a simple recipe for classic Genovese focaccia:

Ingredients:

4 cups all-purpose flour
1 1/2 cups warm water
2 teaspoons active dry yeast
2 teaspoons salt
1/2 cup olive oil
1 tablespoon fresh rosemary

Instructions:

In a large mixing bowl, combine the flour, water, yeast, and salt. Mix until the dough comes together.
Turn the dough out onto a floured surface and knead for 10-15 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl and cover with a damp towel. Let the dough rise for 1-2 hours, or until it has doubled in size.
Preheat the oven to 425 degrees F.
Grease a baking sheet with olive oil. Turn the dough out onto the baking sheet and stretch it out to cover the entire sheet.
Use your fingers to make dimples in the dough. Drizzle olive oil over the top of the dough and sprinkle with rosemary.
Bake for 20-25 minutes, or until the crust is golden brown.
Remove from the oven and let cool for a few minutes before slicing and serving.

Focaccia is a delicious bread with a rich history and many variations. Whether you prefer classic Genovese focaccia or a more modern pizza focaccia, there is a version of this bread that will suit your tastes. So why not try making your own focaccia at home and experience the delicious taste and aroma of this classic bread?

Recipe: Focaccia Au Gratin

The Focaccia Au Gratin is a little bit more special I think, than just a generic Genovese style focaccia. There’s nothing wrong with the simplicity of the Genovese – don’t get me wrong – but the ones like the Au Gratin have a few more hearty ingredients and therefore could serve as pizza hybrids almost, or meals on their own.

I like the combination of flavours in the Au Gratin. Soft yet crispy potato, salt flakes, freshly cracked pepper, fresh spring onions and garlic and of course – rosemary – all call for a delightful yet light focaccia that packs a huge flavour punch!