Delicious & refreshing
Just like the French Fougasse and the Spanish Pan de Hogaza, the focaccia was a bread traditionally served to poor country peasants. The original recipe was one of rough flour, olive oil, water, a small quantity of yeast and salt, and it was cooked directly on coals. It was likely a very tough, plain bread that would have been torn apart by hand and dipped into salty soups to soften. Today, focaccia toppings are becoming more and more experimental. Usually, savoury versions are topped with rosemary, garlic, cheese, onion and cherry tomatoes, whilst sweeter varieties can be topped with honey, raisins, sugar, lemon peel and candied orange. Let’s cook!