FOCACCIA BREAD
Music: Hungarian_Rhapsody_No_2_by_Liszt.mp3
I had dinner with a small piece of focaccia, but I greedily drank an amphora of wine; now the beloved lyre touches with sweetness and I sing love to my tender girl.
Anacreon (around 570 - 485 BC)
translation of
Salvatore Quasimodo
In the video the recipe for making a perfect focaccia, soft or crunchy, with the direct method.
The focaccia is a savory or sweet preparation, based on bread dough, spread thin. It can be round, rectangular, large or small in size, soft or crunchy. It must be cooked in the oven, in very wide and low trays, or directly on the plate. Some savory pies made from gap-type layers are also called focaccia, interspersed with cheese, salami, vegetables etc. and low desserts packed with yeast dough. The focaccia was already known to the Romans, who cooked it in the oven like a simple disc of pasta, which over time has been enriched with other ingredients, thus giving rise to the various regional preparations, such as the Lombard fitascetta, the Ligurian sardenaira , the Tuscan sticciata, the Emilian schiacciata, up to the Provencal pissaladière. The focaccia should be spread preferably with your hands, forming small hollows on the surface, which will collect the seasoning, making it tastier.
The word focaccia comes from the late Latin focus which refers to cooking in the hearth. Focaccia in Latin was called focacia, feminine of focacius. Often the word focaccia refers to all its possible variants. However, this term mainly refers to the classic Genoese and Bari focaccia. Fugassa is the Genoese term that refers to the focaccia. According to Fiorenzo Toso, modern linguist and author of the Little Ligurian dictionary, the word appears for the first time in a document written in the 1300s.
In Italy there are many variations of the focaccia that differ both in the different preparation process and in the diversity of ingredients and seasonings. The best known are listed:
Genoese focaccia, made from a sort of flat bread topped with olive oil and salt
Focaccia with onions alla genovese is a variant of the common Ligurian focaccia
Focaccia with Recco cheese, two layers of pasta stuffed with a mixture of stracchino cheese and Ligurian curd (prescinsêua)
Sweet focaccia
Focaccia with grapes, produced and consumed in various Italian regions, during the harvest period
Focaccia di Susa, a sweet focaccia from Piedmont
Novese focaccia, very similar to the Genoese focaccia
Focaccia from Bari, a typical Apulian product seasoned with fresh tomatoes and olives
Focaccia from Matera, seasoned with tomato sauce, olives and olive oil, but made in many variations.
Focaccia from Messina, Sicilian product seasoned with escarole, chopped tomato, anchovies and cheese
Venetian focaccia, typical Easter dessert
Crescia, widespread in the Umbrian and Marche areas
cuddura
Tuscan crushed, more crumbly than the Genoese one, very salty.
Strazzata, typical Lucanian variant, traditionally consumed to accompany wine.
Vastedda, Sicilian focaccia variously seasoned.
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