Focaccia - Wikipedia. Focaccia (Italian pronunciation: . It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped with onion, cheese and meat. It might also be flavored with a number of vegetables. Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread. Focaccia al rosmarino (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Composition. Focaccia doughs are similar in style and texture to pizza doughs, consisting of high- gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone- bottom or hearth oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand or with a pastry brush prior to rising and baking. In the northern part of Italy, lard will sometimes be added to the dough, giving the focaccia a softer, slightly flakier texture. Focaccia recipes are widely available, and with the popularity of bread machines, many cookbooks now provide versions of dough recipes that do not require hand kneading. Comparison with pizza. The added leavening firms the crust and gives focaccia the capacity to absorb large amounts of olive oil. Unleavened pizza dough is already too dense to absorb much olive oil. A conventional loaf of bread is too tall to absorb olive oil all the way through to its center. Being shorter in height than a conventional loaf and less dense than a pizza dough, focaccia can indeed absorb olive oil all the way to its center or at least nearly so. As such, focaccia might well be thought of as . Focaccia most often employs more salt than pizza. There exist traditional Italian pizza recipes, incorporating more leavening, in amounts similar to focaccia, specifically sfinciuni (Sicilian pizza). If these leavened pizzas were to incorporate equivalent amounts of olive oil in the dough, they would be very similar to a focaccia, except perhaps for the herbs or toppings used. Whereas pizza often has toppings peppered only intermittently on its surface, on focaccia, a single topping is often layered more uniformly and thick. Etymology and regional variants. Due to the number of small towns and hamlets dotting the coast of Liguria, the focaccia recipe has fragmented into countless variations (from the biscuit- hard focaccia di Camogli to the oily softness of the one made in Voltri), with some bearing little resemblance to its original form. The most extreme example is a specialty called focaccia col formaggio (. What are the top low-carb foods? The greatest breakfasts? The most common mistakes? Awesome guides, recipes & meal plans. We make low carb simple.Other than the name, this Recco version bears no resemblance to other focaccia varieties, having a caill. In some parts of the Northwest, for example, a popular recipe is focaccia dolce (. A ciambella shaped version is called tarte couronne or couroun. In South Tyrol and in the small village of Krimml in Austria, the so- called Osterfochaz (in Krimml Fochiz) is the traditional Easter gift of the Godparents to their Godchildren. Therefore, the bread is slightly thinner in the middle, in order to put in the coloured Easter eggs. In Florence there are .
The Romanpizza bianca (. This latest focaccia is at least partially made with durum wheat flour and usually comes in three variations: classic focaccia with fresh tomatoes and often olives, potato focaccia with potato slices 5 mm thick and white focaccia with salt grains and rosemary. Some other variations include peppers, onions, eggplant or other vegetables. Elsewhere in Europe, fougasse is a typical bread from Provence and from the French cuisine as a whole, also known as fogassa, foisse or fouaisse in local variations (e. This South Slavic name is derived from focaccia via Byzantine Greek: . In Argentina, it is widely known under the name of fugazza, derived from fug. Similar dishes include focaccia alla salvia, pizza bianca and potato rosemary focaccia, the latter of which is referred to as . Like other focaccie, focaccia al rosmarino is sometimes considered to be a kind of pizza. It can be prepared as a gluten- free dish? The flattening of the dough, how long you take to roll out the dough, as well as the cooking time. Focaccia sits and rises before being baked. It is only put in the oven when the dough finishes rising. Pizza is placed in the oven immediately. Retrieved 2. 2 March 2. Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite. Agate Publishing, Incorporated. Brazilian diet is one of the most popular diet promising loss of even 10 kg for 2 weeks! This diet exists in two variants: fast and normal. Here we present you the. ISBN 9. 78- 1- 5. Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite. Agate Publishing, Incorporated. ISBN 9. 78- 1- 5. ISBN 9. 78- 0- 7. From a Rectory Kitchen. ISBN 9. 78- 1- 6. Italian Baking Secrets. ISBN 9. 78- 0- 3. Picnics: Delicious Recipes for Outdoor Entertaining. ISBN 9. 78- 1- 4. La Stampa (in Italian). Retrieved March 4, 2. Ricette del giorno: Antipasti. Ricette del giorno (in Italian). ISBN 9. 78- 8. 8- 9. The Mediterranean Vegan Kitchen: Meat- free, Egg- free, Dairy- free Dishes from the Healthiest Place Under the Sun. ISBN 9. 78- 1- 5. Italian Vegetarian Cooking. Inner Traditions/Bear. ISBN 9. 78- 0- 8. Focaccia (Italian pronunciation: . It may be topped with. Infinite Ideas Series. ISBN 9. 78- 1- 9. Gluten- Free Wish List: Sweet and Savory Treats You've Missed the Most. ISBN 9. 78- 1- 4. Examining Food Technology. Examining Food Technology Series. ISBN 9. 78- 0- 4. Ticino News (in Italian). Retrieved March 4, 2. Retrieved 4 March 2. How To Cook for Food Allergies: Understand Ingredients, Adapt Recipes with Confidence and Cook for an Exciting Allergy- Free Diet. ISBN 9. 78- 1- 9. The New Vegetarian Cooking for Everyone. Potter/Ten. Speed/Harmony. ISBN 9. 78- 1- 6. Pizza & Wine: Authentic Italian Recipes and Wine Pairings. Gibbs Smith, Publisher. ISBN 9. 78- 1- 4. ISBN 9. 78- 1- 7. The Mediterranean Diabetes Cookbook. American Diabetes Association. ISBN 9. 78- 1- 5. American Pie: My Search for the Perfect Pizza. Potter/Ten. Speed/Harmony. ISBN 9. 78- 1- 6.
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