Focaccia, a type of Italian flat bread, was popular in ancient Rome. Some sources indicate that it was first made by the Etruscans who were forerunners of the Romans.

It was not very well known outside Italy until gaily decorated examples — with cherry tomatoes, slices of capsicum and other vegetables arranged to portray sunflowers or entire gardens — became social media hits. Focaccia is easy to make, filling and extremely versatile. It is easy on the purse too which is definitely another plus point these days.

The dough itself can be flavoured with fresh or dried herbs, rosemary, basil and sage being the general favourites, and the top left plain. It can also be flavoured with garlic and zapped up with a few hot, green chillies sliced in as well.

Toppings, as well as dough flavourings, can be varied according to personal preferences, with finely sliced leeks, sliced onions and tomatoes, sprinkled with chopped herbs of course, being amongst the most popular. But whatever else you do, don’t get carried away and turn it into a pizza.

It may seem like a daunting task, but this bread made with everyday ingredients and Italian seasonings is easy and delicious

Focaccia dough may be similar to pizza dough, but it is arisen dough so is more like bread. Play around with the basic recipe, get inventive with toppings, but always remember that you are making focaccia, not pizza! The Italians would never forgive you if you mix up the two. The recipe for my very own version of focaccia is given below:

It may seem like a daunting task, but this bread made with everyday ingredients and Italian seasonings is easy and delicious

Focaccia with cheese

Ingredients

For the dough

1 and 1/2 cups milk and water mix
1/2 tsp sugar
1/2 tsp dried yeast
3 cups plain white flour or wholemeal flour or a mix of both
Pinch of salt
2 tablespoons olive oil
125g plain yoghurt

For the topping

300g soft, fresh cheese 1 teaspoon whole cumin
A handful of fresh basil, finely chopped
Salt and pepper to taste
Chopped or sliced olives to garnish

Method

Place the milk and water mix in a small pan and carefully warm it up on the stove, until it is just blood heat and no more. Pour it into a small bowl, stir in the sugar and then sprinkle the dried yeast on top. Cover and stand in a warm place until the mixture is nice and frothy. This is caused by the yeast being activated and generally takes about 10-15 minutes. Sieve the flour or flours into a large baking bowl and add the salt.

Make a hollow in the centre of the flour and put in the olive oil and the yoghurt.

Next, pour in about half of the milk/water/yeast mixture and knead until a dough begins to form. Add the rest of the milk/water/yeast mixture, a bit at a time, whilst continuing to knead the dough for about 10 minutes.

Turn the dough, it should be soft but not sticky, on to a lightly floured board and knead for a further five minutes.

Using your hands, carefully smooth a little extra olive oil all over the dough and then place it in a lightly oiled bowl, seal in a plastic bag and stand in a warm place for about 90 minutes, or until the dough has doubled in size.

Next, turn out the dough on to a lightly floured board again, divide into half and knead each half for a further five minutes.

Spread the dough out, pushing it into place with your fingers, forming ovals or circles or squares, on a lightly oiled baking sheet, cover and set aside.

The topping

In a small bowl, mix together the fresh cheese, cumin, salt and pepper to taste and half of the chopped-up fresh basil.

Divide the cheese mixture in two and spread on top of the focaccia bases.

Finally, decorate with chopped or sliced olives and sprinkle with the remaining chopped basil.

Bake in the centre of a medium to hot oven for approximately 20 minutes, or until the focaccia is slightly browned and cooked through.

Serving suggestions

Serve hot or cold, as part of a main meal or as a snack. Perfect with salads, as part of a buffet or wrapped up and taken to school or office for lunch.

Published in Dawn, EOS, August 21st, 2022