Focaccia
Template:Short description Template:Use American English Template:Use mdy dates Template:Infobox food
FocacciaTemplate:Efn is a flat leavened oven-baked Italian bread.<ref name="Panis focacius">Template:Cite web</ref> It is similar to a flatbread called Template: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
In ancient Rome, Template:Lang<ref name="Panis focacius" /> was a flatbread baked on the hearth.<ref>Template:Cite web</ref> The word is derived from the Latin Template: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>Template:Cite web</ref>
The first attestation of the word Template: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
Template:Lang (Template:Literally), marked by its finger-sized holes on its surface called "dimples" (Template: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
Focaccia has countless variations along the Ligurian coast, from the biscuit-hard Template:Lang (Template:Literally) to the corn-flour, oily, soft Voltri version.<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
An extreme example is Template:Lang (Template:Literally), also called Template:Lang or Template:Lang, which is made in Recco, near Genoa. This version has Template:Lang cheese sandwiched between two layers of paper-thin dough.<ref>Template:Cite web</ref>
Other variants
In northwest Italy, a popular variant is Template:Lang (Template:Literally), which is sprinkled lightly with sugar, and may include raisins or honey.<ref>Template:Cite web</ref> In northeast Italy, Template:Lang (Template:Literally) is typical for Easter; it is based on eggs, sugar, and butter. In the city of Rimini,<ref name="chiamamicitta">Template:Cite web</ref><ref name="riminisparita">Template:Cite web</ref> Template:Lang is a sweet focaccia topped with raisins, almonds, walnuts, and pine nuts,<ref name="riminitoday">Template:Cite web</ref><ref name="giallozafferano">Template:Cite web</ref> and traditionally eaten in November for All Souls' Day.<ref name="riminisparita" /><ref name="riminitoday" />
In the Apulia region, southern Italy, Template:Lang ('Puglian focaccia') incorporates potatoes in the dough, and is topped with tomatoes, olives, and fresh herbs, often oregano.<ref>Template:Cite web</ref><ref>Template:Cite web</ref>
In South Tyrol and the Austrian village of Krimml, Template:Lang (locally Template: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>Template:Cite web</ref>
Template: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 Template:Lang.<ref name="Orsini Orsini 2007"/>
Template: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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A close-up view of Template:Lang
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Slices of Template:Lang
See also
Notes
References
Further reading
Template:Flatbreads Template:Italian bread Template:Street food Template:Authority control