🇮🇹 Ciao from Italia: 3 Focaccia Recipes!

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Happy YASSSletter Thursday Gingis!

Hello and buongiorno my sexy friends! Today, I come to you from the land of sunset apertivos, foamy cappuccinos, and of course Parmigiano Reggiano. BUT also: FOCACCIA, a bread I hold close and dear to my heart! I don't know if many of you know this, but I actually spent the first three years of my life living in Milano, Italia with my parents. My father was studying to become a vet, and my mother and I celebrated my early years together, eating daily gelatoes and learning Italian. Italy not only holds the heart of my childhood, but it is also where I met the love of my life - Zikki! (More to come on that story next week...)

Italy, Italy - you truly are one romantic and memorable place. And with that being said, I wanted to focus today's YASSSletter on one of Italy's most beloved breads: focaccia. With its pillowy texture, fragrant aroma, and endless topping possibilities, focaccia has become a popular choice among bread lovers around the world. Whether you enjoy it as a snack, an appetizer, or as part of a meal, there's no denying the deliciousness of this iconic bread. So, let's dive in and explore the history, origins, and 3 recipe variations for this gorgeous dough.

1. 📜 History & Origin Story: Focaccia

2. 🍊Olive, Tangerine & Chili Focaccia Recipe

3. 🫐 Purple Focaccia w. Blueberries & Stilton Cheese Recipe

4. 🌿 Sourdough Za'atar Focaccia Recipe

📜 History & Origin Story: Focaccia

Focaccia is a traditional Italian flatbread that has been enjoyed for centuries. Its origins can be traced back to the ancient Etruscan civilization, which existed in what is now Tuscany, Italy, around 3,000 years ago. The Etruscans made a simple, unleavened flatbread that was similar to focaccia, using only flour, water, and salt.

Over time, as baking techniques evolved, so did focaccia. The bread became a staple in Genoa, a coastal city in northern Italy, where it was traditionally made with olive oil, salt, and rosemary. Today, focaccia is enjoyed throughout Italy and around the world, and is often topped with a variety of ingredients, such as cheese, vegetables, and meats. Despite its many variations, however, focaccia remains a beloved and iconic bread that is deeply rooted in Italian culinary tradition.

🍊Olive, Tangerine & Chili Focaccia

This is a beautiful focaccia I created with renowned baker Beesham Soogrim. Our focaccia was made with two leavening agents- sourdough & poolish, and baked the same day. We pushed the hydration to 80% which is the absolute limit for the flour. Topped with olives, tangerine and chilis. The mix for the toppings can be found in any Whole Foods store or simply add dehydrated tangerines and dried chilis to your olives jar. Let it sit overnight and all the flavors will come together!

🫐 Purple Focaccia W/ Blueberries & Stilton Cheese

Look at that! 50 shades of blue. Blue dough, blueberries and blue cheese! Blue or purple, everyone sees it differently, but we can all agree that the color is just damn stunning! I added some blueberries and stilton cheese on top which both melted and created a gorgeous crust. The sourdough in the focaccia gives the dough an ever evolving lifecycle. Sometimes she rises within a few hours and other times, she rises the next day! It is magic.

🌿 Sourdough Za'atar Foccacia

Welcome to a delicious fusion of flavors that marries my Israeli and Italian upbringing - sourdough za'atar focaccia. In this recipe, we take a classic Italian flatbread and add a Middle Eastern twist by topping it with za'atar, a flavorful spice blend commonly used in Israeli cuisine. Za'atar is a popular Middle Eastern spice blend that is typically made with a mixture of dried thyme, oregano, and marjoram, mixed with toasted sesame seeds, salt, and sometimes sumac.

The result is a perfectly seasoned, herbaceous focaccia that is both savory and satisfying. As a baker with roots in both Italy and Israel, I've always been drawn to the flavors and aromas of both cultures. In this recipe, I've combined my love for the sourdough bread making process with my passion for za'atar, creating a unique and delicious dish that celebrates the best of both worlds.

Hope you have a weekend full of YASSS! Until next Thursday Gingis.

Love, Ben & Zikki xx

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#WeAreAllBREAD