Region: Liguria

Focaccia bread is prepared in various Italian regions, but in Liguria this is a specialty considering that this is the focaccia’s ultimate birthplace. Focaccia, known locally as “a fugassa” is an ancient flat bread that is usually served at lunch time when it can be adorned with rosemary, potatoes, olive or onions. The recipe is overall quite simple made of local products and then baked in a wood fire oven. The bread characteristically displays several bumps derived from the use of fingers pushing down the dough before baking. Traditionally, focaccia bread is served with a white wine. This recipe is made of focaccia bread, extra virgin olive oil, coarse sea salt and rosemary.

Ingredients:

2 teaspoons dried yeast
3 1/2 cups flour
1 large boiled potato
3/4 cup lukewarm water
2 1/2 teaspoons salt
1/4 cup warm milk
1 teaspoon honey
2 tablespoons extra-virgin olive oil
For the topping:
4 tablespoons extra-virgin olive oil
3 sprigs fresh rosemary
Coarse salt to sprinkle

Directions:

In the bread machine, add the lukewarm water, lukewarm milk, oil and honey. Mash the potato with a fork and add it to the mixture. The potato will help make the mixture softer. Add the flour, salt, yeast. My bread machine wants liquids put first, followed by dry ingredients. If your bread machine follows a different order, follow your bread machine’s guidelines. Use the dough setting. As the bread machine kneads, chop some rosemary and place it in a small bowl along with oil, allowing the oil to absorb the rosemary fragrance. Preheat oven at 425 degrees. Once the dough is ready, spread on a large rectangular baking pan and use your fingers to impressions. Top with the oil and rosemary making sure it’s distributed evenly. Sprinkle the dough with salt and bake for 20 minutes until golden. Serve warm.