Focaccia recipes offer a taste of Italy at home

Amanda M. Rye
Easy Rosemary Garlic Focaccia Bread is great served with an olive oil and herb dipping sauce.

Focaccia takes its name from the Latin “panis focacius,” or “hearth bread”: A lightly yeasted flat bread baked on coals or a hearth to create a filling accompaniment to dip into soups, stews, olive oil or vinegars.  

It is thought to have originated with either the Etruscans or ancient Greeks at the beginning of the first millennium BC, but is now widely associated with the Ligurian (Genoa) cuisine of Italy. As the Romans expanded their empire they took the idea of focaccia with them to France and Spain and from there it spread around the world, with each culture putting its own spin on techniques and flavors.

The blog “Love & Olive Oil” states that a good, “authentic focaccia is light, airy and yeasty, crispy around the edges but soft and pillowy in the middle. The characteristic dimples serve as vessels to collect the salt and oil, infusing the bread with intense flavor (and yet, no oiliness, despite the sheer amount of oil that is used).” 

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