Focaccia Bread

Panfocaccia

Pure Flour From Europe — Wed, 20 Oct 2021 11:09:07 +0000

Focaccia is said to date back to Ancient Rome, where the flattish dough was baked in the hearth until quite crispy. The original focaccia of modern times is believed to be Focaccia alla Genovese, from the Ligurian town of Genova where it is known locally as fugassa. Coated in olive oil and sprinkled with coarse sea salt, this classic is traditionally shaped into a flat rectangle unlike other focaccias. Bakeries often sell focaccia topped with all sorts of toppings: green olives and thyme; fresh rosemary and onion; even thinly sliced potato.
These days it’s really popular to top focaccia in a decorative way, using vegetables, herbs, even fruit, some focaccia can be as beautiful as a museum painting!

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Warm Milk Focaccia

Pure Flour From Europe — Wed, 20 Oct 2021 11:03:10 +0000

Recipe Of The Month - February

Focaccia is a yeast-leavened flat (yet thick and pillowy) Italian bread, originally from Liguria, where it is known as fugassa.

It may be sweet or savoury, sprinkled with herbs and a little salt; with thinly sliced spring onions and olive oil or with a thin layer of either potatoes or tomatoes. Served for breakfast with butter and jam, alongside a meal or as stuffed with meats, salads, or cheese as a sandwich, focaccia is now eaten all over Italy. In Tuscany, a grape harvest topping is rosemary and grapes, baking to nearly jam-like in the oven.

While traditionally made with water, this modern version gives a sweeter and more tender result. It's the perfect sustaining snack for the still-cool month of February—if you can make it in a wood-burning oven, it is even better!

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Soft Wheat Focaccia With Sea Salt & Oregano

Pure Flour From Europe — Sat, 11 Sep 2021 19:21:07 +0000

Tender wheat focaccia, baked with a sprinkling of sea salt and oregano, is easy, delicious, inexpensive and oh so versatile! Try it for sandwiches, filled with rocket, mortadella and a little olive oil, or with sliced tomatoes, hard cooked eggs, and a few leaves of basil; roasted peppers and aubergine sott'olio is another tasty filling.

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