Guest Author - Catherine Bridges
The name of this popular flat bread originated from “panis focacius,” a Latin phrase attributed to the Romans which alludes to the way the first focaccia were baked - flattened out under the ashes of the fire in a home’s hearth. The basic recipe for focaccia is thought to have originated with the Etruscans and were simple mixtures of flour, water, and salt that used for baking the most common and available source of heat for everyone – the home’s fire. Although most ancient focaccia breads were unleavened (as they originated in a Mediterranean climate) many recipes today do call for adding leavening agents such as yeast. Today’s recipes, though, still are based upon a standard of (high-gluten) flour, oil, water, sugar, and salt.
Focaccia doughs are then most commonly combined with herbs, a variety of cheeses and other ingredients in their raw mix. Before baking, focaccia are pricked with a fork or other tined utensil so that air bubbles and pockets don’t form. This gives them their “pinhole” crust. The yeast or other leavening agent used in today’s focaccia causes it to rise unless these “holes” are punched in the dough before baking. Should the focaccia be baked without this pricking, they are not useful for sandwiches and appear uneven with large bubbled pockets throughout. Sometimes these more basic focaccia are torn and the pieces used in puddings or casseroles. Focaccia breads are also associated with religious celebrations and holy days particularly within the Roman Catholic faith and their Christmas Eve traditions.
While focaccia breads have ancient origin, they now have become one of today’s most popular flat breads. Focaccia are a great tool for home chefs and restaurateurs alike; it is not as perishable as commercially baked breads and is easily kept by freezing or using air-tight containment. They are also readily available in most supermarkets.
Focaccia are popular as appetizers and side items. As an appetizer, well seasoned focaccia can be paired with a fresh, extra virgin olive oil for dipping. A soft cheese or hummus is also a great focaccia accompaniment to delight the palate. Offering sweetened focaccia with apple slices, nuts and/or honey makes for a pleasing close to most meals. Much like its pizza cousins, focaccia are, however, most often served topped with herbs, cheeses, meats or sliced vegetables – all to the taste of the chef or consumer. In this light, focaccia are coming into their own as a dynamic and versatile platform for sandwiches. Try your own favorite fillings on a basic cheese or herbed focaccia. Add a fresh leaf of basil to the sandwich or spread a flavored cream cheese inside. Follow your own inspirations and create your own favorite focaccia treat!
