Focaccia Time!! Or as The Italians would say.. Tempo Di Focaccia!!

This might sound absurd, but year ago I had no clue what a Focaccia was. So, for those people who don't what it is here is a brief history of the origins of such characteristic bread.

Focaccia breads are the traditional Italian flat bread originated in the northern shores of  Mediterranean. Originally the name focaccia is derived from the Latin word "panis focacius." Panis meaning simply bread and focacius meaning fireplace. In Roman times, focaccia bread were cooked in the ashes of fire rather than in a tray above the fire.

Store in Maracaibo: Il Forno Grande

Il Forno Grande: 

This a small store opened a few months ago receiving great compliments from all their customers for all the food they produce such as focaccias with your choice of topping (onion, olives, sun-dried tomatoes, rosemary, etc), tiramisu, traditional Venezuelan bread (stuffed with ham, bacon, green olives, raisins), bread, etc.. made with the authentic Italian cuisine of Chiara Triggiano and Luigi Gramegna. 

Contact number: 04146305473 - 04141664633  -  Urb. El pilar, Ave. 14G local 56A- 05. Maracaibo, Venezuela  -  ilfornogrande@hotmail.com

... After!

Ok, I will admit it.. This focaccia is lacking color, but to tell you the truth it was quite tasty and for it to have been my first try, I think it came out awesome!! :) 

"Don't judge a book by its cover" 

- American Proverb

Focaccia Bread
By: Me!
Topping:
1 tbsp olive oil
1-2 garlic (crushed)
1 tsp dried oregano
1-2 tsp coarse sea salt

7grs sachet dried yeast
1 cup warm water
1 tsp sugar
2 tbsp olive oil
3 1/4 cup plain flour
1 tbsp milk powder
1/2 tsp salt

1. Combine yeast, water, and sugar into a large bowl and stir until yeast has dissolved; then, cover up with plastic wrap and place in a warm place for about 10 minutes or so, or until mixture is frothy.
2. Add the oil into the mixture. In a separate bowl mix together these dry ingredients: 3 cups of flour, powdered milk, and sugar. Gradually add dry mixture into the yeast mixture beating with a wooden spoon until well combined.
3. Transfer dough into a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic using the reserved flour. Place dough into a large, lightly oiled bowl brushing the surface with oil. Cover the bowl with plastic wrap and set it aside for it to rise, preferably in a warm place, for at least an hour or until well risen. (The oil applied on to the dough is meant to maintain the humidity within the dough)
4. Meanwhile, pre-heat oven to 180*C  and butter up the container that will be used to bake the focaccia. Once the dough is well risen, punch down dough and knead for about 1 minute and roll into the shape of your container, use once again the plastic wrap  and set aside for it rise for about 20 minutes. 
5. Using the tip of a wooden spoon, make indents throughout the dough. Wrap in the plastic wrap while making the mixture for the topping.
6. Topping: Combine olive oil, melted butter, oregano, minced garlic, coarse sea salt together and using a silicon brush spread mixture over surface. Finally to top of the focaccia, place black olives or sun-dried tomatoes.
7. Bake for 20-25 minutes or until golden and crisp.

References:

• "A Short History of Focaccia Bread." Big History. Web. 11 Mar 2011. <http://www.bighistory.net/a-short-history-of-focaccia-bread/>.
•  "History of Focaccia Bread Cuisine." 1 Best Cuisine Guide. Web. 11 Mar 2011. <http://www.1bestcuisineguide.com/history-of-focaccia-bread-cuisine.html>.