Focaccia (pronounced [foˈkatːʃa] foe-CAT-cha) is a flat oven-baked Italian bread, which may be topped with onions, herbs or other foodstuffs, related to pizza, but not considered to be the same. The word is derived from the Latin focus meaning “centre” and also “fireplace” -- the fireplace being in the centre of the house -- and this is a bread baked in the hearth. In English, it is sometimes redundantly referred to as focaccia bread.Here is my version used as a 'side' bread (like Spaghetti Bolognese last Monday night on the ship) or making incredibly delicious sandwiches.
It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand or with a brush prior to rising and baking.
Focaccia can be used as a side to many meals, as a base for pizza or as sandwich bread. (parts excerpted from Wiki-Pedia)
Some of you (friends, families, catering clients...) have tasted my focaccia before.
I mix herbs in the flour when making the dough. What you see on top of the focaccia is a butter, extra virgin olive oil, herb, and chopped garlic mixture that was applied before and once after baking in the oven.
I usually add the herbs and garlic to the butter and olive oil before heating everything together in a pot or in the microwave just to allow the 'essence' of the herbs and garlic to infuse into the butter and olive oil mixture.
The most common herbs I use for focaccia are oregano, basil, and rosemary. But don't limit yourself, a bit of tarragon or fresh thyme...the possibilities are endlessly delicious!