Focaccia — Four Ways

Focaccia - Four Ways Recipe | Vegetarian Food from Italy

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 6 |

Vegetarian diet

Introduction

Focaccia is a delicious and versatile Italian bread that can be enjoyed on its own or paired with a variety of toppings. In this recipe, we will explore four different ways to top your focaccia, including sage and onion, rosemary and raisin, tomato, and southwestern flavors.

History

Focaccia has been enjoyed in Italy for centuries, with its origins dating back to ancient Rome. Originally a simple flatbread made with just flour, water, yeast, salt, and olive oil, focaccia has evolved over time to include a variety of toppings and flavors. Today, it is a popular bread served in homes and restaurants throughout Italy and around the world.

Ingredients

Dough

1 lb (454 g) frozen white bread dough, thawed
olive oil cooking spray
1 tbsp olive oil

Sage and Onion topping

1 medium-sized onion, thinly sliced
1 tbsp fresh sage, chopped or 1 tsp dried sage, crushed
0.25 tsp coarse salt

Rosemary and Raisin topping

0.33 cup golden raisins, plumped in 0.25 cup fresh orange juice, for 15 minutes
1 tbsp fresh rosemary, chopped or 1 tsp dried rosemary, crushed

Tomato topping

1 fresh plum tomato, about 0.25 lb (113 g), sliced crosswise into paper-thin slices
1 oz (28 g) sun-dried tomatoes (packed dry), plumped in 0.33 cup of hot water for 5 minutes, drained and chopped
1 tbsp fresh oregano or 1 tsp dried oregano, crushed
0.25 tsp coarse salt

Southwestern topping

4 cloves garlic, slivered
0.25 cup cilantro (fresh coriander)
0.25 cup dry-roasted sunflower seeds

How to prepare

Cut the dough into 6 equal pieces.
On a lightly floured surface, roll each piece into a circle measuring 5 to 6 inches in diameter.
Lightly spray three baking sheets measuring 12 by 15 inches with cooking spray.
Place 2 dough circles on each baking sheet, making sure to leave enough space between them.
Brush the dough circles with olive oil.
Sprinkle the topping over the circles.
Lightly cover the baking sheets with plastic wrap and let the dough rise in a warm place until it appears puffy, which should take about 20 minutes.
Preheat the oven to 475°F (246°C).
Bake the dough circles until they are puffed and golden, which should take around 8 to 10 minutes.
Serve the circles warm. They are best enjoyed on the same day, but can also be frozen for longer storage.

Variations

Feel free to experiment with different toppings for your focaccia, such as olives, sun-dried tomatoes, or roasted garlic. You can also add cheese or herbs to enhance the flavor.

Cooking Tips & Tricks

Make sure to let the dough rise in a warm place to ensure it becomes puffy and light.

- Brushing the dough with olive oil before adding toppings will help them stick and enhance the flavor.

- Be creative with your toppings and don't be afraid to experiment with different flavors and ingredients.

Serving Suggestions

Serve this focaccia warm with a side of olive oil and balsamic vinegar for dipping. It also pairs well with a fresh salad or a bowl of soup.

Cooking Techniques

The key to making a delicious focaccia is to let the dough rise properly and to bake it at a high temperature. This will ensure that the bread is light and fluffy with a crispy crust.

Ingredient Substitutions

If you don't have frozen bread dough, you can make your own dough using flour, water, yeast, salt, and olive oil. You can also use whole wheat flour for a healthier option.

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it overnight. Just make sure to let it come to room temperature before rolling it out and adding toppings.

Presentation Ideas

Serve the focaccia on a wooden board or platter with fresh herbs and a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Focaccia pairs well with a variety of dishes, such as pasta, grilled vegetables, or a charcuterie board. It also goes well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, place it in a 350°F (177°C) oven for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of this focaccia recipe contains approximately 220 calories.

Carbohydrates

Each serving of this focaccia recipe contains approximately 30 grams of carbohydrates.

Fats

Each serving of this focaccia recipe contains approximately 8 grams of fat.

Proteins

Each serving of this focaccia recipe contains approximately 5 grams of protein.

Vitamins and minerals

Focaccia is a good source of vitamin E, which is important for skin health and immune function. It also contains minerals such as iron, magnesium, and zinc.

Alergens

This recipe contains wheat and may contain gluten. It can be easily adapted to be dairy-free and vegan by omitting any cheese or dairy-based toppings.

Summary

Overall, this focaccia recipe is a delicious and satisfying bread that can be enjoyed as a snack or as part of a meal. It is relatively low in calories and provides a good balance of carbohydrates, fats, and proteins.

Summary

Focaccia is a delicious and versatile bread that can be customized with a variety of toppings to suit your taste preferences. Whether you prefer a savory or sweet flavor, this recipe offers four different options to choose from. Enjoy this bread warm with a side of olive oil and balsamic vinegar for a satisfying meal or snack.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a sunny summer day, and I was visiting my dear friend Maria in her cozy little Italian kitchen. As soon as I walked in, the delicious aroma of freshly baked bread greeted me, and I knew I was in for a treat.

Maria was bustling around the kitchen, her hands covered in flour as she kneaded the dough for her famous focaccia. She had a mischievous twinkle in her eye as she beckoned me over to watch her work her magic.

"Nonna," she said with a smile, "this is my secret recipe for focaccia – but today, I am going to show you how to make it four different ways!"

I watched in amazement as Maria expertly shaped the dough into four separate portions, each one destined for its own unique topping. The first was a simple rosemary and sea salt, the second a classic tomato and basil, the third a decadent garlic and cheese, and the fourth a sweet honey and fig.

As Maria worked her way through the different toppings, she shared with me the stories behind each one. The rosemary and sea salt was a traditional recipe passed down through her family for generations, a simple yet timeless classic. The tomato and basil was inspired by the vibrant flavors of her childhood summers in Sicily, where the sun-ripened tomatoes and fragrant basil were always in abundance. The garlic and cheese was a more modern twist, a nod to her time spent studying in Tuscany and learning from some of the best chefs in the region. And the honey and fig was a special creation of her own, a delightful combination of sweet and savory that never failed to impress.

As the focaccias baked in the oven, filling the kitchen with their irresistible scent, Maria regaled me with tales of her culinary adventures. She spoke of the bustling markets of Florence, where she had learned to select the freshest ingredients, and the cozy trattorias of Rome, where she had tasted some of the most delicious dishes of her life. She shared with me the joy of cooking for loved ones, of gathering around the table and sharing good food and good company.

And as we sat down to enjoy the fruits of our labor – four steaming hot focaccias, each more delicious than the last – I knew that I had witnessed something truly special. Maria had not only shared with me her secret recipe for focaccia – she had opened up a world of possibilities, of flavors and ingredients waiting to be explored.

From that day on, I made it my mission to master the art of making focaccia – four ways, just like Maria had taught me. I experimented with different toppings, tweaking and adjusting until I had created my own signature recipes. And with each batch that came out of the oven, I felt a sense of pride and satisfaction, knowing that I was carrying on a tradition that had been passed down through generations.

Now, as I stand in my own kitchen, surrounded by the familiar scents and sounds of baking bread, I can't help but think of Maria and the day she first showed me how to make focaccia – four ways. And I am grateful for the gift she gave me that day, the gift of a love for cooking and sharing good food with those I hold dear.

So, if you ever find yourself in my kitchen, be prepared to be greeted with the delicious aroma of freshly baked focaccia – four ways. And as you take a bite of each unique creation, know that you are not just tasting bread, but a story – a story of tradition, of friendship, and of the joy that comes from sharing good food with those you love.