In Ancient Rome, panis focacius was a flat breadbaked on the hearth. The word is derived from the Latinfocus meaning "hearth, place for baking". The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine. As the tradition spread, the different dialects and diverse local ingredients resulted in a large variety of bread. Due to the number of small towns and hamlets dotting the coast of Liguria, the focaccia recipe has fragmented into countless variations, with some bearing little resemblance to its original form. The most extreme example is a specialty called focaccia col formaggio which is made in Recco, near Genoa. Other than the name, this Recco version bears no resemblance to other focaccia varieties, having a stracchino cheese filling sandwiched between two layers of paper-thin dough. Out of Liguria, focaccia comes in many regional variations and its recipe, its texture, its flavor remarkably varies from north to south of Italy. In some parts of the Northwest, for example, a popular recipe is focaccia dolce, consisting of a basic focaccia base and sprinkled lightly with sugar, or including raisins, honey, or other sweet ingredients. Another sweet focaccia from the Northeast is focaccia veneta, a typical cake of the VenetianEaster tradition: it is based on eggs, sugar and butter and it looks quite similar to panettone or to another Venetian cake like pandoro. In South Tyrol and in the small village of Krimml in Austria, Osterfochaz is a traditional Easter gift from godparents to their godchildren. It is made slightly thinner in the centre so that dyed eggs can be placed there.
Focaccia al rosmarino
Focaccia al rosmarino is a common flatbread style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Similar dishes include focaccia alla salvia, pizza bianca and potato rosemary focaccia, the latter of which is referred to as "potato pizza" in New York City. Like other focaccie, focaccia al rosmarino is sometimes considered to be a kind of pizza, though they are generally distinguished in Italy.
Overview
Focaccia al rosmarino is a popular style of flatbread in Italian cuisine prepared using focaccia dough, rosemary, olive oil and salt, sea salt or kosher salt. Focaccia al rosmarino may be served as antipasto, table bread or snack. Whole or sliced fresh rosemary leaves may be used, as can dried rosemary. It may be garnished with sprigs of fresh rosemary after baking and sprinkled with salt. Focaccia al rosmarino may have a moist texture, and the ingredients used in its preparation and the shape it is formed in varies in different regions. It may be prepared as a savory or sweet dish. The dish is typically baked, although it is sometimes fried in oil. Rosemary is among the most common herbs used to flavor focaccia bread. Additional ingredients such as garlic, or basil may be used. It is sometimes served accompanied with slices of prosciutto, an Italian dry-cured ham. It can be prepared as a gluten-free dish and as a vegan dish. It may be used in the preparation of sandwiches.
A very similar style is focaccia alla salvia, which is prepared by simply substituting sage for the rosemary. Pizza bianca is another similar style, which is prepared using pizza dough, olive oil, chopped rosemary and salt. The term "pizza bianca" refers to focaccia in some areas of Italy. Potato rosemary focaccia is a variation that is referred to as "potato pizza" in New York City. Pizza is also a similar dish.
