Focaccia, believe it or not, is a plain, not incredibly "tasty" bread. I'll tell you why in a short and condensed history. Back in the day in Italy, when the peasant folk and bakers needed something to eat, they got around what ingredients they had (not very much, but the Italian usual...olive oil, water, flour, yeast) and whatever they had left, perhaps some cheese or herbs, fruits or vegetables, meat or fish. It all went together. The bread they made (focaccia) acted as the plate with the main course or flavoring on top giving a full and hardy meal that could easily be transported and sustain them most of the day. Does this sound like another food you may enjoy? Yes! Focaccia is the mother of pizza (another peasant meal until a chef designed 3 pizzas for the Italian Queen Margarita, one being the classic "margarita pizza" with the Italian colors red (tomatoes), green (basil), and white (mozzarella) in the late 1800's). So yes, this classic bread usually accompanying a fine Italian meal was once just for the peasants!
Because of the plain, crusty taste of focaccia, it is traditionally seasoned, dipped in olive oil (EVOO or infused olive oil) or balsamic vinegar, or used as sandwich/panini bread.
If you choose not to get a plain baked focaccia, here are some seasonings and toppings that you can choose from:
- garlic, black pepper, and sea salt
- thyme
- rosemary
- parmesan
- any combination of these toppings
P.S. Though I say it is a "plain bread," it does not mean it's "bad." Nooo. I just want to show how it's different than the buttery brioche and dinner rolls and the wheat and honey loaves. It's still good so buy it! :)
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