Focaccio--back to basics
On Thu, 27 Jan 2011 21:50:22 +0100, "Michael Kuettner"
> wrote:
>"aem" schrieb :
>> On Jan 27, 10:42 am, aem > wrote:
>>> The estimable Russ Parsons has an article in the L.A. Times that seeks
>>> to return to the basics of simple and delicious focaccio. Popularity
>>> leads to many variations, some of which stray too far. So he gives a
>>> reminder of the original that deserves the popularity in the first
>>> place. Links to some
>>> s. -aemhttp://www.latimes.com/features/food/la-fo-calcook-focaccia-20110127,...
>>
>> Yeah, I know I misspelled it. -aem
>
>
>That's original focaccia ?
>Not in the real world (ie., outside the USA).
>High water to flour rate ? <snort>
>Rest overnight in the refrigerator ? <snort>
>The only focaccia which resembles the thing in the article would be
>the "Focaccia al formaggio" from Liguria.(200 g flour, 100 ml EVOO,
>salt and cold water).
>"Focaccia sarda" (from Sardinia) has a potato dough.
>
>Focaccia could be translated as pancake.
>
>Cheers,
>
>Michael Kuettner
>
>
No need for you to snort, of course, as there are as many variations
of focaccia as there are little towns in Liguria that make their
version as do some other places in Italy.
In fact, you can even cross over into France and try some fougasse if
you want another variation.
The LAT article cited above mentions Carol Field's book. You'd do well
to read it.
Boron
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