is flatbread the same as focaccia

Focaccia is an Italian flatbread made from a base similar to pizza dough… but don’t let its association with flatbread fool you, this bread’s fluffy. Let’s learn all about what makes focaccia such a good option when you’re deciding what to serve with, well, practically anything! Let’s take a look at focaccia, folks!

Focaccia is ½” to 1″ thick with a light crust on the top and bottom. It’s often described as “flatbread” or “Italian flat bread,” but unlike the flat bread we’re used to, it isn’t flat at all, but thick and fluffy. The “flat” term in question simply refers to the pan in which it’s baked compared to other breads.
is flatbread the same as focaccia

How to eat focaccia bread?

Focaccia is a magnificently versatile bread that can be enjoyed in a myriad of ways. First off, as you might expect, focaccia can be eaten as it is, straight out of the oven (or re-warmed later, if you didn’t catch it on the first pass). It’s wonderful toasted (try it the next time you make garlic bread), and sliced in half it can be used as a sandwich bread. Try it with prosciutto and fresh mozzarella for a truly top tier sammy. Serve it with soup or stew and use it to sop up what’s leftover, like a delicious, edible sponge.

What is in focaccia bread?

Focaccia is made with much of the same things you might use to make pizza dough: flour, oil, water, yeast, and salt. What sets it apart, however, is that focaccia dough is made with more yeast than pizza dough, which allows a more substantial rise, which is why focaccia is fluffy.



What bread is similar to focaccia?

Schiacciata is a kind of bread traditionally made in the regions of Tuscany and Umbria, in central Italy. It tastes a lot like focaccia, but unlike the focaccia made in Genoa, Schiacciata does not require a very lengthy process and it can easily be made at home as the dough is really forgiving.

Is focaccia a Roman flatbread?

Focaccia (pronounced fuh-kaa-chuh) is a classic Italian bread. The name focaccia is derived from the Roman “panis focacius,” which means “hearth bread” indicating that it was originally baked in coals back in Roman times. It is considered a flatbread, and the texture is similar to pizza dough.

What else is flatbread called?

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy). The bread may be leavened (have a raising agent of yeast or sourdough) or unleavened.

What are the two types of focaccia?

Venetian focaccia is sweet, baked for Easter and resembles the traditional Christmas cake panettone. Sugar and butter are used instead of olive oil and salt. Focaccia barese, which is common in Puglia in southern Italy, is made with durum wheat flour and topped with salt, rosemary, tomatoes or olives.

Is focaccia a flatbread?

Focaccia likely isn’t the type of bread you think about when it comes to flatbread, but its high crust-to-crumb ratio technically classifies it as a flatbread. This leavened Italian bread is made with wheat flour, salt, and water. Focaccia is characteristically dimpled to increase its surface area.

What is the best Italian flatbread?

Focaccia bread is one of the most famous Italian flatbreads. This Focaccia, Genovese is the most classic, Italian Focaccia recipe. Soft and spongy inside it’s generously coated with extra virgin olive oil and large coarse sea salt that creates the perfect crust.

What are the different types of focaccia?

You can find its variations all across Italy. Thin or tall, salty, salt free or even sweet; crunchy and oily or soft and friable, with topping, plain or stuffed with cured meat – just to name a few. Interestingly, ingredients remain mainly the same for all types of focaccia: water, flour, yeast, extra virgin olive oil and salt.

What does focaccia mean?

The word focaccia (pronounced “foh-KA-cha”) has Latin origin. Focus – means fire and Panis focacius literally means “a flatbread baked in the coals”. Often, with the word focaccia people refer to all its possible variants. However, this term mainly refers to the classic Focaccia Genoese.

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