This bread is perhaps one of my favorite, after the buttery Brioche of course. Focaccia ( Fo-ka-chia) holds an italian passport - howver it has travelled far and wide , becoming popular on the way , adopting various names and flavors under its wings.
This yeast-leavened bread uses flour, olive oil, salt and sugar as its essential ingredients. The precursor to a pizza base, Focaccia takes on many forms where you can put cheese , herbs, sauces and vegetables on it before baking. Small indents are made on the surface of the bread after it has risen twice , which is then brushed with olive oil and other condiments.
With my yeast inhibitions this bread was reasonably easy to prepare , although it did require a morning of patience. This moist slightly olived bread , gives an absolute heavenly aroma in the house whilst baking. Sliced when warm, dipped in luscious olive oil with a hint of balsmic is the ideal way to eat it (well according to my kids), however, it is also very popular for making sandwiches