How To Make Focaccia
April 24th, 2009
Photo: Focaccia With Fennel, Prosciutto And Fresh Mozzarella (Cookthink)
Chewy, olive oil-enriched Italian focaccia is filling and delicious, either on its own, as an accompaniment to a meal, or with a green salad for a light lunch. The pizza-like flatbread tastes great plain, or with anything you want to add — herbs like rosemary, nuts, fruit or prosciutto, fennel and mozzarella. Start with our basic recipe for focaccia. Then go wild.
April 29th, 2009 at 6:42 am
Why do you put honey in the focaccia? I only use flour, salt, olive oil, dried yeast and water and any toppings I am using. What benefit does honey give to the bread?
April 29th, 2009 at 4:29 pm
Jo: The honey just adds a little sweetness — and maybe a little rise as food for the yeast. In the particular recipe shown here the honey happens work with the prosciutto and fennel. I’m sure leaving it out would be good, too, especially with toppings that already have a little sweetness.