Focaccia

Focaccia al rosmarino is a variant of Focaccia, a flat oven-baked Italian bread product, similar in style and texture to pizza dough. Focaccia al rosmarino is characterized by the use of rosemary as a primary ingredient.

Etymology

The term "Focaccia" is derived from the Latin word "focus" meaning "hearth, a place for baking." The derivative "focacius" was a bread baked on the hearth. The word is first attested in English in 1881. The term "rosmarino" is Italian for rosemary.

Ingredients and Preparation

Focaccia al rosmarino is prepared using a strong flour such as bread flour, which is high in gluten. Other ingredients include water, yeast, salt, and olive oil. The dough is similar to pizza dough, rolled out, or pressed by hand into a thick layer of dough and then baked in the oven.

Rosemary is a key ingredient in Focaccia al rosmarino. It is often mixed into the dough before baking and also used as a topping along with coarse salt. Olive oil is liberally applied to the dough, giving the bread its characteristic moist, soft, almost cake-like texture.

Variations

There are many variations of focaccia al rosmarino. Some versions may include other herbs such as thyme, oregano, and basil. Some may also include garlic, onion, or cheese.

See Also

• Italian cuisine
• List of Italian dishes
• List of breads

References

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• Focaccia with crumb
  Focaccia with crumb
• Focaccia Genovese on wooden board
  Focaccia Genovese on wooden board
• Focaccia Genovese
  Focaccia Genovese
• Traditional Focaccia di Recco
  Traditional Focaccia di Recco
• Focaccia with rosemary
  Focaccia with rosemary