What Do You Eat Focaccia Bread With? Unleashing Culinary Potential
Focaccia bread, with its crispy crust, airy interior, and generous drizzle of olive oil, is incredibly versatile. You can eat it plain as a snack, use it as a sandwich base, or pair it with a wide array of dishes ranging from soups and salads to charcuterie boards and roasted vegetables.
A Brief History of Focaccia
Focaccia, an Italian flatbread, boasts a lineage stretching back to ancient Rome. The name itself derives from the Latin “focus,” meaning hearth or fireplace, hinting at its origin as a simple bread baked over an open fire. For centuries, it remained a humble staple, a peasant bread elevated by the region’s abundant olive oil and herbs. Today, focaccia enjoys global popularity, adapted and reimagined in countless culinary creations. Its appeal lies in its simplicity and versatility, making it a welcome addition to any table.
The Allure of Focaccia: Texture and Taste
The magic of focaccia lies in its unique texture – a crispy, olive-oil-soaked crust giving way to a light and airy interior punctuated by delightful air pockets. This texture, combined with the savory flavor of olive oil and often herbs like rosemary or oregano, makes it incredibly palatable on its own. However, it’s the blank canvas aspect of focaccia that makes it shine. Its mild, slightly salty flavor profile complements a vast range of flavors, making it an ideal accompaniment to both sweet and savory dishes.
Focaccia as a Standalone Snack or Appetizer
Sometimes, simplicity reigns supreme. A slice of fresh focaccia, drizzled with a little extra olive oil and perhaps a sprinkle of sea salt, is a truly satisfying snack. It’s also a wonderful appetizer, particularly when served with:
- A small bowl of high-quality olive oil for dipping
- Balsamic vinegar for a tangy contrast
- A sprinkle of freshly grated Parmesan cheese
- A selection of olives and marinated artichoke hearts
Focaccia: The Ultimate Sandwich Bread
Forget boring sandwich bread! Focaccia adds depth and flavor to any sandwich. Its sturdy texture prevents sogginess, even with moist fillings. Consider using it for:
- Italian cold cut sandwiches with salami, prosciutto, provolone, and roasted peppers
- Vegetarian sandwiches with grilled vegetables, pesto, and mozzarella
- Chicken or turkey sandwiches with pesto mayo and sun-dried tomatoes
Focaccia as a Side Dish: Perfect Pairings
Focaccia isn’t just for sandwiches and snacks. It’s a versatile side dish that complements numerous meals. Think of it as a textural and flavorful counterpoint to:
- Hearty soups, like tomato soup, minestrone, or French onion soup.
- Fresh salads, particularly those with vinaigrette dressings.
- Grilled or roasted vegetables, such as eggplant, zucchini, and bell peppers.
- Charcuterie boards with cheeses, cured meats, and olives.
- Pasta dishes, especially those with rich sauces.
Sweet Focaccia? Absolutely!
While savory focaccia is more common, don’t underestimate the potential of sweet focaccia. Use a slightly sweeter dough and top it with:
- Fresh berries and a dusting of powdered sugar
- Sliced apples and cinnamon
- Nutella and chopped hazelnuts
Tips for Serving Focaccia
- Serve focaccia warm or at room temperature for optimal flavor and texture.
- If serving as a side dish, slice it into wedges or squares for easy sharing.
- Don’t be afraid to experiment with different toppings and flavor combinations.
Focaccia Variations to Enhance Your Meal
Beyond the standard rosemary and sea salt, countless focaccia variations can elevate your meal. Consider these options:
- Olive Focaccia: Incorporate pitted Kalamata olives into the dough for a salty, briny flavor.
- Tomato and Onion Focaccia: Top with sliced tomatoes, red onions, and a sprinkle of oregano.
- Potato Focaccia: Add thinly sliced potatoes to the top for a hearty and comforting variation.
- Pesto Focaccia: Swirl pesto into the dough before baking for a burst of herbaceous flavor.
Comparing Focaccia to Other Breads
| Bread Type | Texture | Flavor Profile | Common Uses |
|---|---|---|---|
| Focaccia | Crispy crust, airy interior | Olive oil, slightly salty, herbaceous | Sandwiches, side dish, appetizer |
| Ciabatta | Crusty, chewy, irregular holes | Mild, slightly tangy | Sandwiches, dipping |
| Sourdough | Tangy, chewy, often dense | Sour, fermented | Sandwiches, toast, side dish |
| French Baguette | Crispy crust, soft interior | Mild, slightly sweet | Sandwiches, dipping, side dish |
Storage and Reheating of Focaccia
Focaccia is best enjoyed fresh, but leftover focaccia can be stored in an airtight container at room temperature for up to two days. To reheat, wrap it loosely in foil and bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. Avoid microwaving, as this can make it soggy.
Frequently Asked Questions (FAQs)
Can I make focaccia ahead of time?
Yes, you can! The dough can be made a day ahead and stored in the refrigerator. This allows the dough to develop even more flavor. Bring it to room temperature before shaping and baking. Baking fresh is always optimal, but preparing the dough in advance is a great time-saver.
What kind of olive oil should I use for focaccia?
Use a good quality extra virgin olive oil for the best flavor. The olive oil is a key component of focaccia, so choose one you enjoy the taste of. Don’t skimp – this is where the flavor truly shines.
Can I use dried herbs instead of fresh herbs?
While fresh herbs are preferred for their brighter flavor, you can substitute dried herbs. Use about one-third of the amount called for in the recipe (e.g., if the recipe calls for 1 tablespoon of fresh rosemary, use 1 teaspoon of dried rosemary). Fresh herbs are worth the effort, but dried will work in a pinch.
How do I get the signature dimples in focaccia?
Pressing your fingertips firmly into the dough before baking creates the characteristic dimples that hold pools of olive oil. Don’t be afraid to be generous! These dimples are crucial for both texture and flavor distribution.
Why is my focaccia soggy?
Soggy focaccia is usually caused by too much olive oil or baking at too low a temperature. Be mindful of the amount of oil you use, and ensure your oven is properly preheated. Correct baking temperature is also essential to properly crispen the bottom and sides of the focaccia.
Can I freeze focaccia?
Yes, you can freeze focaccia. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It will keep for up to 2-3 months. Thaw completely before reheating. Freezing is a great way to preserve leftovers.
What’s the best type of flour to use for focaccia?
Bread flour or all-purpose flour works well. Bread flour will result in a slightly chewier texture, while all-purpose flour will yield a more tender crumb. Bread flour gives a more authentic feel.
Can I add cheese to my focaccia?
Absolutely! Cheese adds a wonderful savory element. Sprinkle grated Parmesan, Pecorino Romano, or Asiago cheese on top of the dough before baking. The melted cheese crust will be an unforgettable addition.
How do I prevent my focaccia from sticking to the pan?
Grease your baking sheet generously with olive oil, or line it with parchment paper. This will prevent the focaccia from sticking and make it easier to remove after baking. Parchment paper is a reliable method.
Can I make focaccia without yeast?
While traditional focaccia relies on yeast for its airy texture, you can find recipes for focaccia made with baking powder as a substitute. However, the texture will be different – denser and less airy. Yeast is critical to the classic focaccia texture.
What are some regional variations of focaccia?
Different regions of Italy have their own variations of focaccia. For example, Focaccia Genovese from Liguria is typically thicker and oilier, while Focaccia Barese from Puglia often includes tomatoes and olives.
Is focaccia gluten-free?
Traditional focaccia is not gluten-free, as it is made with wheat flour. However, there are gluten-free recipes available that use alternative flours like almond flour, tapioca flour, and rice flour. Finding a truly great gluten-free focaccia can require some experimentation.