Less is more when it comes to focaccia. The toppings for this Italian flatbread are countless: coarse sea salt, herbs, onions, cheese, vegetables and meat. But, like pizza, focaccia is better when it’s not loaded down with toppings. The toppings for the focaccia here are simply sun-dried tomatoes and chopped fresh rosemary, plus some extra virgin olive oil, sea salt, and pepper.
The recipe, which comes from our friends at Viking Range, also uses an intriguing ingredient for flavoring: honey. In addition to all-purpose flour, the recipe calls for semolina, a coarse grind of high-protein durum wheat which hails originally from the Mediterranean.
King Arthur Four notes that semolina “gives gorgeous color and great flavor to breads, pizza crust, and pasta.” King Arthur says you can substitute semolina for “some (or all) of the all-purpose flour” in a bread recipe.
Focaccia’s roots date to antiquity. “In ancient Rome panis focacius denoted a flatbread cooked in the ashes,” writes food historian and author Alan Davidson in The Penguin Companion to Food (Penguin Books, 2002). In ancient Rome, focus meant hearth. There followed the term focacia, and ultimately focaccia in modern Italian.
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch