Friday, 13 February 2015

Focaccia: a short and delicious history

At Kristy's Bakery we've been making focaccia for years - but it's certainly no new creation.

In fact focaccia is thought to date back well over 2000 years, first enjoyed by the Etruscans (an ancient Italian civilization) or even the Ancient Greeks!

The word focaccia comes from the Latin focacia meaning hearth or fireside, which is where the bread would have originally been baked.

Although very similar to pizza (especially in Naples) focaccia has a higher yeast content and therefore rises more than pizza, absorbing more olive oil (and more taste!), to produce a very fluffy bread.

It's therefore great to use as a base for sandwiches or as a robust side dish to a larger meal, but it's equally as good as a standalone snack.

Antonio's laverbread and roast garlic focaccia!

There are so many variations on focaccia. In Puglia, where the bakery's owner Antonio originally hails from, potato and other vegetables are mixed into the dough to produce a hefty bite called focaccia di patate.

Further north in Naples the focaccia is topped with a little tomato sauce and oregano, closely resembling the region's staple dish, pizza. Up in the Tuscany region you'll find schiacciata con l'uva, which is focaccia made with sweet grapes.

If you're in Swansea, you'll be able to try some authentic Italian focaccia at Kristy's Bakery. While he doesn't make it every day, Antonio usually bakes one with red onion and cheese, as well as one with black and green olives.

But he also makes a very unique focaccia with roast garlic and fresh laverbread from Swansea Market to celebrate both Italian and Welsh cuisine.

So pop into the shop on Eversley Road, Sketty, or give us a call on 01792 201479 to order a slice, or even a full tray - we can make one especially for you!

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