For the month of April, Rachael of Pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch. They chose 4 different recipes to tempt you with – a traditional Italian yeasted focaccia, a sourdough focaccia, an Argentinian yeasted fugazza, and an unleavened, cheese-filled focaccia di Recco. Focaccia is a type of flat Italian bread that is baked in the oven. The term focaccia is derived from the latin Panis focacius which means bread that is baked in the ashes. Focaccia can be topped with a variety of toppings ranging from rosemary and sea salt to different types of cheese, herbs, vegetables and even fruit.
The word “fugazza” is an Argentinian derivation of the Italian word “focaccia” – indicative of the prominent Italian population in that South American country and of the influence of Italian cuisine there. Very similar to an Italian focaccia, it is usually cooked in a cast iron skillet and is generally thicker than an Italian focaccia. There is also a version called fugazzeta, which is the same but stuffed with mozzarella. Focaccia di Recco is from the northern coastal region of Italy called Liguria. It is unleavened and stuffed with Stracchino (Crescenza), which is a very young cheese with a fine rind barely encapsulating a gooey cheese much like a very thick mascarpone. It is very messy but utterly delicious!
For the Dough
2-3/4 cups (660 ml) (385 gm) all-purpose flour
1 teaspoon (5 ml) (6 gm) salt
1 teaspoon (5 ml) (5 gm) white sugar
1 tablespoon (15 ml) (8½ gm) active dry yeast
1 teaspoon (5 ml) (3 gm) garlic powder
1 teaspoon (5 ml) (3 gm) dried oregano
1 teaspoon (5 ml) (3 gm) dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon (15 ml) vegetable oil
1¼ cups (300 ml) milk
2 tablespoon (15 gm) Parmesan cheese
For the Topping
Pitted black olives
Cherry tomatoes, thinly sliced
Fresh rosemary chopped
Sea salt or regular salt
Olive oil for topping
- In a bowl mix the milk, active dry yeast and sugar and wait until the mixture becomes foamy and bubbly.
- Stir together flour, salt, garlic powder, oregano, thyme, basil, 1 tablespoon parmesan and black pepper.
- Mix in vegetable oil, then add the milk-yeast mixture. Stir with a spoon till the dough has pulled together.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic for around 10 minutes.
- Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth.
- Let rise in a warm place until it doubles in size. Center oven rack and preheat oven to hot 450°F/230°C.
- Punch the dough down. Place it on greased baking sheet and pat into a ½ -inch (15 mm) thick rectangle.
- To give the dough the dimpled effect, use your fingertips, pushing gently all over the surface of the dough.
- Place your selected topping. Brush top generously with olive oil. Sprinkle with toppings of your choice.
- Allow the dough to rest for 10-15 minutes then bake in preheated hot 450°F/230°C oven for 15 minutes.
- The sides should begin to brown then place under the broiler (grill) till the top becomes golden brown.
- Remove focaccia from oven and serve it warm. Sprinkle with extra cheese if desired. Servings: 8 slices.
Daring Bakers April 2015