Focaccia
The restaurant offers various types of focaccia, including those with toppings like mortadella and pistachio. The dough is made with care and attention to detail.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Focaccia's history stretches back to ancient times, likely originating with the Etruscans or ancient Greeks, and was later adopted and refined by the Romans. It is considered a precursor to pizza and was traditionally baked on hearthstones or in ashes.
Focaccia is deeply embedded in Italian food culture, particularly in the Liguria region where it is considered a staple. It is enjoyed as a snack, a light meal, or as an accompaniment to other dishes.
Regional Variations
Different regions of Italy have their own variations of focaccia, with different toppings and dough recipes. Ligurian focaccia, for example, is often thicker and more heavily oiled than focaccia from other regions.
Social Gatherings
Focaccia is often shared at social gatherings and family meals, reflecting the Italian tradition of communal eating and enjoying simple, delicious food together.
Breakfast Staple
In some parts of Italy, focaccia is commonly eaten for breakfast, often dipped in cappuccino or enjoyed with a simple espresso.
Focaccia is characterized by its savory, slightly salty, and olive oil-rich flavor. The toppings further enhance the flavor profile, ranging from simple herbs and salt to complex combinations like mortadella and pistachio.
The base flavor of focaccia comes from the olive oil used in the dough and drizzled on top before baking. This creates a rich, savory taste and a slightly crispy crust. The saltiness balances the richness, and the toppings add additional layers of flavor. In the case of mortadella and pistachio, the salty, fatty mortadella pairs well with the slightly sweet and nutty pistachio, creating a harmonious combination of flavors and textures.
Hydration is Key
A high hydration dough (70-80% water) is essential for a light and airy focaccia with large air pockets. Don't be afraid to use a lot of water.
Quality Olive Oil
Use a high-quality extra virgin olive oil for the best flavor. Don't skimp on the oil – it's a key ingredient.
Dimpling the Dough
Generously dimple the dough with your fingertips before baking to create pockets for the olive oil to pool in, resulting in a crispy and flavorful crust.
Proper Proofing
Allow the dough to proof properly. This allows the yeast to develop, resulting in a light and airy focaccia with plenty of flavor. Second proofing on the baking sheet after dimpling is important.
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