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Archives: May 2014

La Nostra Focaccia Giornaliera

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Our Daily Focaccia Bread

Every day both Lunch and Dinner we bake our delicious herbed flat bread and it is complimentarily brought to you to enjoy with your meal.

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Focaccia (Italian pronunciation: [foˈkattʃa]) is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. Focaccia is popular in Italy and is usually seasoned with olive oil and salt, and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables.

In Ancient Rome, panis focacius was a flat bread baked on the hearth. The word is derived from the Latin focus meaning “hearth, place for baking”. The basic recipe is thought by some to have originated with the Etruscans or ancient Greeks, but today it is widely associated with Ligurian cuisine.

As the tradition spread, the different dialects and diverse local ingredients resulted in a large variety of bread (some may even be considered cake). Due to the number of small towns and hamlets dotting the coast of Liguria, the focaccia recipe has fragmented into countless variations (from the biscuit-hard focaccia of Camogli to the oily softness of the one made in Voltri), with some bearing little resemblance to its original form.

Anyways, we prefer to serve it with our home infused extra virgin olive oil and imported balsamic vinaigrette. Mangia, mangia, che te fa bene.