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Focaccia Bread is an early form of pizza as we know it today. The original version is thought to have come from the Ancient Greeks. This earlier version did not contain yeast and was flatter and crisper. The Romans added the yeast to the dough. The name Focaccia is believed to derive from the Roman words “panis focacius”. The Roman word “pan” means bread and “focacius” means fireplace.
This flat bread was cooked on hot stones. The baker used their fingers or a handle of a utensil to poke holes on the top of the bread before baking. Then they brushed the top with olive oil to help preserve it.
We are most familiar with the savory version topped with olive oil, salt, rosemary, garlic sage and sometimes cheese. You can also adapt the topping for almost any style of cooking. A South American version might contain sliced jalapeños and cheddar cheese. Your culinary imagination is the limit!
The Italians also made a sweet version that contained sugar or honey, orange or lemon peel and eggs. Now you can find Sweet Focaccia recipes containing everything from Figs, Plums and Hazelnuts to Cinnamon Sugar Focaccia Sticks.
We hope you enjoy this recipe!