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Focaccia can be described as, a flat Italian bread similar in style to pizza
without the sauce and cheese. Its crust is more "cake like" than pizza. The word
focaccia in Italian actually translates as "cake". The cake like quality comes
from the use of Italian Tipo 00 flour, and a very high ratio of oil in the
dough. The real secret though, is that Italian bakers use a biga, or starter
dough to increase yeast growth and prominent pockets of air holes showing in the
final baked product. Another secret is the mixing of the dough---slow and long
and full proofing both after mixing and while in the pan before baking. I do not
recommend high-gluten flour if you don't have the Tipo 00 flour, using regular
all-purpose flour will yield excellent results.
Focaccia may be topped
with herbs or other ingredients. Popular in its homeland of Italy, it's simply
seasoned with olive oil, salt and herbs. You may also find it topped with
onions, garlic, black olives and even cheese. Focaccia with Rosemary is a
popular focaccia served with antipasto or any number of appetizers or simply as
a bread or snack.
Here is a great recipe on
Please come back soon!
Did you know...
chili peppers are really not scorching hot; yes some are but it's really the
seeds and stems of them that provide a lot of the heat!
Cajun Blacking Spice...Better
than the late Paul Prudhomme's
Mix all these ingredients together...
1 tbsp. paprika
1 T. thyme
1 T. granulated sugar
1 tsp. salt
2 tsp. black pepper
1/2 tsp. ground
1/2 tsp. cayenne
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. ground nutmeg
1 tsp. ground coriander
1 tsp. celery salt
tsp. garlic powder
1 tsp. onion powder
Dip your chicken, fish, shrimp or whatever in melted butter, and then in this
spice mixture. Pan seared in a very hot skillet---it will get smoky, so only do
this indoors if you have a kitchen exhaust fan that is vented to the outside!