Focaccia

FocacciaTemplate:Efn is a flat leavened oven-baked Italian bread.<ref name="Panis focacius">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It is similar to a flatbread called {{#invoke:Lang|lang}} (Template:Literally) in Roman cuisine.<ref name="Riolo 2012"/><ref name="Fraioli 2009"/><ref name="Simonis 2010"/> Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular, or square in shape.

Etymology

File:Focaccia genovese su tagliere in legno, 1.jpg

A piece of focaccia on a wooden cutting board

In ancient Rome, {{#invoke:Lang|lang}}<ref name="Panis focacius" /> was a flatbread baked on the hearth.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The word is derived from the Latin {{#invoke:Lang|lang}}, 'hearth, place for baking'.<ref>Oxford Latin Dictionary. Oxford: Clarendon Press, 1982, 1985 reprinting, p. 718.</ref> The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine,Template:Citation needed while outside Liguria the word usually refers to the Genoese variants.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

The first attestation of the word {{#invoke:Lang|lang}} dates back to the 14th century.<ref>Template:Cite book</ref>Template:Page needed

Focaccia is sometimes considered to be a variant of pizza in publications outside Italy,Template:Efn although focaccia is left to rise after being flattened, while pizza is baked immediately.Template:Efn

Regional variants

Ligurian variants

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File:Focaccia Genovese 01.jpg

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{{#invoke:Lang|lang}} (Template:Literally), marked by its finger-sized holes on its surface called "dimples" ({{#invoke:Lang|lang}} in Genoese dialect),<ref name=":0">Template:Cite book</ref> is brushed or sprinkled with olive oil, coarse salt, and sometimes water before the final rise.<ref name=":0" /><ref>Massimo Alberini, Giorgio Mistretta, Guida all'Italia gastronomica, Touring Club Italiano, 1984, p. 192.</ref>

In Genoa, focaccia is eaten in the morning at breakfast or during the day. It is often dipped in milk or in cappuccino at breakfast and eaten warm and wet.<ref name=":0" />

Other Ligurian variants

File:Focaccia di Recco - Tradizionale.jpg

lang}}, a typical variety of focaccia made in Recco

Focaccia has countless variations along the Ligurian coast, from the biscuit-hard {{#invoke:Lang|lang}} (Template:Literally) to the corn-flour, oily, soft Voltri version.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

An extreme example is {{#invoke:Lang|lang}} (Template:Literally), also called {{#invoke:Lang|lang}} or {{#invoke:Lang|lang}}, which is made in Recco, near Genoa. This version has {{#invoke:Lang|lang}} cheese sandwiched between two layers of paper-thin dough.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Other variants

In northwest Italy, a popular variant is {{#invoke:Lang|lang}} (Template:Literally), which is sprinkled lightly with sugar, and may include raisins or honey.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In northeast Italy, {{#invoke:Lang|lang}} (Template:Literally) is typical for Easter; it is based on eggs, sugar, and butter. In the city of Rimini,<ref name="chiamamicitta">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="riminisparita">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> {{#invoke:Lang|lang}} is a sweet focaccia topped with raisins, almonds, walnuts, and pine nuts,<ref name="riminitoday">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="giallozafferano">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and traditionally eaten in November for All Souls' Day.<ref name="riminisparita" /><ref name="riminitoday" />

In the Apulia region, southern Italy, {{#invoke:Lang|lang}} ('Puglian focaccia') incorporates potatoes in the dough, and is topped with tomatoes, olives, and fresh herbs, often oregano.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In South Tyrol and the Austrian village of Krimml, {{#invoke:Lang|lang}} (locally {{#invoke:Lang|lang}}) is a traditional Easter gift from godparents to their godchildren. It is made slightly thinner in the centre so that dyed eggs may be placed there.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

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{{#invoke:Lang|lang}} (Template:Literally) is topped with rosemary.<ref name="Whitson Gjesteland Widen Hansen 2015 p. 419">Template:Cite book</ref><ref name="Bertoli Mauriello 2011"/><ref name="Orsini Orsini 2007"/><ref name="Deseran Weaver 2013"/> It may be served as an antipasto, table bread or snack.<ref name="LaStampa.it 2015"/><ref name="Ricette"/><ref name="Klein 2001"/><ref name="Marcangelo Birch 1984"/> Whole or sliced fresh rosemary leaves may be used,<ref name="Bertoli Mauriello 2011"/> as can dried rosemary.<ref name="Maldon 2012"/> It may be garnished with sprigs of fresh rosemary, after baking,<ref name="Orsini Orsini 2007"/> and sprinkled with salt.<ref name="Maldon 2012"/> Potato rosemary focaccia is sometimes called "potato pizza" in New York City.<ref name="Reinhart 2010"/>

Although rosemary is the most common herb used to flavor focaccia,<ref name="Sauvage 2015"/> sage is also used, and the variant is called {{#invoke:Lang|lang}}.<ref name="Orsini Orsini 2007"/>

{{#invoke:Lang|lang}} may have a moist texture, and the exact recipe varies.<ref name="DK Publishing 2010"/> It may be savory or sweet.<ref name="DK Publishing 2010"/> It typically is baked, although it is sometimes fried.<ref name="DK Publishing 2010"/> Garlic<ref name="Bertoli Mauriello 2011"/> or basil may be added.<ref name="Barnett 1996"/> It is sometimes served accompanied with slices of prosciutto.<ref name="Mib"/><ref name="Blogo"/> It may be used in the preparation of sandwiches.<ref name="Deseran Weaver 2013"/><ref name="Madison 2014"/>

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See also

• Cuisine of Liguria
• Fougasse (bread)

Further reading

• Template:Cite book