Focaccia

Focacciais aflatleavenedoven-bakedItalianbread.InRome, it is similar to a type offlatbreadcalledpizza bianca(lit.'white pizza').Focaccia may be served as a side dish or assandwich breadand it may be round, rectangular or square shape.
Inancient Rome,panis focaciuswas a flatbread baked on thehearth.The word is derived from theLatinfocus, 'hearth, place for baking'.The basic recipe is thought by some to have originated with theEtruscans, but today it is widely associated withLigurian cuisine,while outside Liguria the word usually refers to the Genoese variants.
The first attestation of the wordfocacciadates back to the 14th century.
Focaccia is sometimes considered to be a variant of pizza in publications outside Italy,although focaccia is left to rise after being flattened, while pizza is baked immediately.
Focaccia genovese(lit.'Genoesefocaccia'), marked by its finger-sized holes on its surface called dimples (ombrisalliinGenoese dialect),is brushed or sprinkled witholive oil, coarse salt, and sometimes water before the final rise.
In Genoa, focaccia is eaten in the morning at breakfast or during the day. It is often dipped in milk or incappuccinoat breakfast and eaten warm and wet.
Focaccia has countless variations along the Ligurian coast, from the biscuit-hardfocaccia secca(lit.'dry focaccia') to the corn-flour, oily, softVoltriversion.
An extreme example isfocaccia con il formaggio(lit.'focaccia with cheese'), also calledfocaccia di Reccoorfocaccia tipo Recco, which is made inRecco, near Genoa. This version hasprescinsêuacheese sandwiched between two layers of paper-thin dough.
Innorthwest Italy, a popular variant isfocaccia dolce(lit.'sweet focaccia'), which is sprinkled lightly with sugar, and may includeraisinsorhoney.Innortheast Italy,focaccia veneta(lit.'Venetian focaccia') is typical forEaster; it is based on eggs, sugar, and butter. In the city ofRimini,piada dei mortiis a sweet focaccia topped with raisins,almonds,walnuts, andpine nuts,and traditionally eaten in November forAll Souls' Day.
InSouth Tyroland the Austrian village ofKrimml,Osterfochaz(locallyFochiz) is a traditional Easter gift from godparents to their godchildren. It is made slightly thinner in the centre so that dyed eggs may be placed there.
The traditional variant fromBari,focaccia barese, is prepared withdurum wheatflour and topped with tomatoes.
Focaccia al rosmarino(lit.'rosemary focaccia') is topped withrosemary.It may be served as anantipasto, table bread or snack.Whole or sliced fresh rosemary leaves may be used,as can dried rosemary.It may begarnishedwith sprigs of fresh rosemary, after baking,and sprinkled with salt.Potato rosemary focaccia is sometimes called "potato pizza" in New York City.
Although rosemary is the most commonherbused to flavor focaccia,sageis also used, and the variant is calledfocaccia alla salvia.
Focaccia al rosmarinomay have a moist texture, and the exact recipe varies.It may be savory or sweet.It typically is baked, although it is sometimes fried.Garlicor basil may be added.It is sometimes served accompanied with slices ofprosciutto.It may be used in the preparation of sandwiches.
Media related toFocacciaat Wikimedia CommonsFocaccia IIat the Wikibooks Cookbook subproject