Ligurian pride: focaccia!

Feb 14, 2018 348


Flour, water, salt and yeast, yet it’s not bread... The word comes from the Latin “focus,” that is, baked on live fire. Soft, fluffy, glistening with olive oil, delicious! You can eat it on its own, with cheese or cold cuts.  Focaccia was born by chance, as an on-the-go treat, or a “waiting” snack. Indeed, bakers had to wait several hours for bread dough to rise before making their loaves, so they started baking some of it when still unleavened, placing directly in the hot oven or on a burning hot slate slab.  

In the 16th century, it became so popular it was even consumed during religious functions. Italy produces several types of focaccia, but the most famous are those coming from Liguria: beside its most traditional variety, about an inch high, with holes on its surface and covered in olive oil, popular is also cheese focaccia, which apparently has a very old history, and may date back to the years of the Third Crusade (1189).

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