Ligurian Fugitive Food

Focaccia has a history that goes back to the 12^th century. Apparently, the Ligurian crusaders took the bread with them to eat on the road. But another legend says that the fugitives from pirate invasions in the region made the bread while in hiding. What is known today is the bread made in Liguria is world famous and comes in a myriad of variations.

 

Quite a long time ago there was a recipe for Ligurian Focaccia in the local newspaper’s food section. I clipped it out and made it. Wow, it was full of fresh herbs, olive oil and had a crunchy bottom with a pillowy interior. Turns out it is pretty easy to make. For those intimidated by making bread this is the recipe to impress your friends and family with.

Fresh herbs really make a difference. I find it best to leave something out rather than use dry. Big chunky salt works best. Even kosher salt disappears while baking.

 

                     

Ligurian Focaccia

1 1/4 cups warm water

1/2     teaspoon sugar

2         teaspoons yeast

1         tablespoon olive oil

2 1/2 cups all-purpose flour

1        cup whole wheat flour

2        teaspoons minced oregano

1        teaspoon minced basil

1        teaspoon minced fennel fronds

1        teaspoon minced mint

1        teaspoon minced sage

1/2    teaspoon minced rosemary

1        teaspoon kosher salt

          olive oil

          coarse salt

In the bowl of a stand mixer add warm water, sugar and yeast. Let sit for 5-10 minutes to proof. Meanwhile, combine both flours in a separate bowl.

Stir the olive oil into the mixer bowl, then add 2 cups flour, herbs and salt. With a dough hook mix until smooth. Add 1 cup flour. Mix for 8-10 minutes. Cover and let rise until doubled.

Lightly oil a quarter sheet pan (9 1/2x13-inch) with olive oil. Dump the dough onto the pan and pat the dough to fill the pan. Let raise for 30 minutes. Make dimples in the dough with wooden spoon handle or fingers. Let rise until doubled.

Preheat oven to 450°F. Generously drizzle oil on the dough and gently brush it around. Sprinkle with coarse salt, add toppings if desired (press them gently into the dough). Put pan in the oven and bake for 20 minutes. For a crispy crust, spray the oven with water three times during the first 10 minutes of baking.

Turn out onto a cooling rack. Let cool to room temperature. Cut into squares with a pizza wheel and serve. For a half sheet pan double the recipe.

 

Optional Toppings:

    1/2 cup pitted olives

    1/4 fennel bulb thinly sliced

    1/4 red onion thinly sliced

    1/2 cup cherry tomatoes

Focaccia dries out quickly. If there are leftovers wrap up and freeze.