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The History of Focaccia & it's Recipe

Most of you would be quite familiar with the bread Focaccia but only few understand its brief history and importance in an everyday Italian diet and why it is served with Pasta.

The origin of focaccia is said to be from the Etruscans before the recipe made its way to France, Greece, Spain, and Italy. The Focaccia was derived from the Roman times known as “Panis Focacius” in English meaning bread baked on an oven floor (For e.g., usage of coals). Focaccia was initially founded from a basic recipe that consisted of rough flour, a drizzle of olive oil, some yeast, and salt. It often was referred to as poor man’s bread as it was normally eaten on a daily routine by peasants during that time and age. With the passing of the recipe on to future generations, it essentially became a part of the daily meal structure and gastronomical culture even at restaurants and cafes.

focaccia bread on plate
focaccia bread

You can often see it being served in many Italian restaurants here in Hong Kong while the customer waits for his soup and main course. Focaccia is a great compliment to pasta since pasta is served with an extra amount of sauce, so once the person is finished eating the pasta, the extra sauce can be finished off by using the focaccia as a literal spoon to gobble up the tasty sauce.

Focaccia has been experimented with in many different ways by many different cultures today it has a variety of toppings such as olives, lemon peel, rosemary, sundried tomatoes, garlic, onion and so many more.

To make a generous tray of focaccia for the family, here is the recipe below:

1) 200 grams of refined flour

2) 400 grams of semolina

3) 6 grams of salt

4) Add in a touch of oregano for some flavor

5) 7 grams of sugar

6) 350 ml lukewarm water

7) 40ml olive oil

8) 8 grams of dried yeast

Here is the method to make the focaccia using the recipe given here:

1) In 350ml of lukewarm water, add 7 grams of sugar,8 gram of dried yeast, and 40 ml of olive oil. Leave it aside for around 7 minutes in a warm place.

2) Grab a bowl, and mix together semolina, flour, salt, and oregano.

3) Transfer the mixed lukewarm water with the yeast to the flour mix.

4) Mix together until the dough is stretchy and soft.

5) Cover the bowl of dough with a wet towel until the dough rises.

6) After the dough has risen, add a drizzle of olive oil to the tray and spread the dough evenly.

8) Use your fingertips to massage the dough a bit and add your choice of topping to it.

9) Transfer the Dough to the oven for 25 minutes at a temperature of 150 degrees Celsius.

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