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Focaccia

Katie Bucklew
BPA 130

Focaccia

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Focaccia

Pizza is rated as the single most addictive food there is. It has invaded every first world
country around the globe and is itself a billion dollar industry, complete with loads of different
styles. What do all these styles have in common? The answer is the root of all pizza. It is
Focaccia.
Focaccia originates from the northern shores of the Mediterranean Sea and deeply
imbedded itself in the cultures of both the Greeks and Romans. In fact, the name of the bread is
derived from the Latin phrase, panis focacius which translates to Bread of the Fireplace or
Fireplace Bread. In ancient times, this bread was traditionally baked in the ashes of the fire,
instead of on a tray. This bread was then used primarily as dipping bread. This style quickly
spread to all parts of the Roman empire and comes in several forms today.
Focaccia is the original, Italian version of this bread. In Spain, this is called hogaza and in
Catalonia it is called fogassa. Further east, in Provence, fougasse is what it is called and it is
traditionally used in this region to assess the temperature of a wood fired oven. The time it would
take to bake gives the baker an idea of how hot the fire was. This Focaccia style even spread as
far as the Balkans and Hungary!
No matter what it is called, Focaccia is an extremely useful bread for a number of
applications. In Krimml, Austria, it is called Osterfochaz and is the annual Easter gift from
Godparents to their Godchildren. In this tradition, the bread is slightly thinner in the center so
that an egg can be put in it. The Catholic Church has also made extensive use of Focaccia for
religious festivals and practices. The unleavened version of the bread is commonly used in the
Eucharist in church. In addition to its more specialized uses, Focaccia also remains as one of the
premier breads for regular consumers.
Focaccia is so popular in bakeries and supermarkets that it altogether outsells even the
mighty French baguette, in France nonetheless! As if that was not enough, Focaccia is also the
base ingredient of pizza in all its forms! In French calzones, Focaccia is stuffed with cheese and
bacon and made into a pocket of cheesy goodness. By the 20th century, Italian immigrants had
brought recipes for Focaccia to the United States, which further accentuated the popularity of
this style of bread. As American hunger for pizza and bruschetta grew, so did their creativity with
Focaccia. Today, there are thousands of products that utilize this bread style, ranging from a
classy Bruschetta to grissini to the average pizza and dipping bread.
If the baguette is the king of artisan bread, Focaccia is the economic force that is driving
the kingdom forward. Its airy and crunchy mix draws out its unique flavor which is often
enhanced with oils and salts. Its chewy bottom is delightfully contrast to its inner softness and its
easily rip able texture is perfect for a plethora of uses. Focaccia may have been a local treat many
centuries ago, but now it is a dietary staple in a great many countries and will continue to play
that role for the foreseeable future.

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Focaccia

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Focaccia

Reference Page
1. (n.d.). Retrieved October 21, 2015, from https://en.wikipedia.org/wiki/Focaccia
2. History of Focaccia Bread. (n.d.). Retrieved October 22, 2015, from
http://www.abigailsbakery.com/bread-recipes/history-of-focaccia-bread.htm
3. History of Focaccia - The Precursor of Pizza. (n.d.). Retrieved October 22, 2015,
from http://www.pizzafacts.net/pizza-history/focaccia-history/
4. History of Focaccia Bread. (2009, May 12). Retrieved October 22, 2015, from
http://www.historyofthings.com/history-of-focaccia-bread