Focaccia

Focaccia [ fokat ʃa ː ], also called Schiacciata, is a Ligurian flatbread made ​​from yeast dough that is occupied before baking with olive oil, salt and any herbs and other ingredients. Other regional names are Crescentina and Schiacciata. The origins of the focaccia go back to ancient times to the Etruscans back. The Romans called panis focacius (from Latin focus, " hearth" ). It should be a precursor of the pizza. Focaccia is considered Ligurian specialty of the province of Genoa, of which there are variations in all of Italy, but can not be compared with the original recipe.

Focaccia is usually not as a side dish, served as eg bread; it is eaten as part of breakfast, but has evolved over time even for a snack. Different types of focaccia are particularly famous. Focaccia all olive ( olive ) and focaccia all cipolle ( with onions ) are two of the most popular variants. Also famous is the focaccia al formaggio, which is made from a slightly different dough than the traditional focaccia and is completely covered with melted cheese. The birth of this variant is the city of Recco near Genova attributed.

For the preparation of the traditional Genoese focaccia dough from flour, water, salt, yeast and possibly made ​​a little olive oil and after prolonged proofing is formed into almost finger-thick patties, in which one expresses several wells. Then, a little salt and olive oil are also given, and baked the cakes until golden brown.

Regional variations

Imitations or significantly modified forms of focaccia, which are sold under other names, can be found in different Italian regions:

In Viareggio the dough malt is added in the Maremma come into anchovies and red onions. In Naples, the focaccia dough is formed into a ring, the pastry is called tortano. Fugassa from Venice is a sweetened flatbread. In Emilia -Romagna focaccia is topped with tomato torta salata and or spianata called. In Puglia tomato, garlic and oil are incorporated into the dough; the bread is called pudicca there. In Tuscany small flatbreads hot focaccine. In Lombardy, the dough is lightly sweetened, the bread is called there filascetta.