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Get's down, withthe get-down.
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Registered: 11/29/02
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Foccasia bread...
    #1944630 - 09/23/03 03:59 PM (14 years, 7 months ago)

I love this stuff, and want to try making it...Anyone know of any good recipes?

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Re: Foccasia bread... [Re: funkymonk]
    #1952664 - 09/25/03 11:46 PM (14 years, 7 months ago)

At my friends pizza place we get to try watever we want and his wife makes foccasia bread...

She just uses a simple pizza dough recipe, puts garlic butter spread on it, more fresh garlic and parmesan cheese and bakes it in the pizza oven..

I duno if its REAL foccasia bread but she likes it and it makes GREAT sandwhiches.


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The Watcher

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Re: Foccasia bread... [Re: GabbaDj]
    #1953645 - 09/26/03 08:58 AM (14 years, 7 months ago)

That sounds suspiciously like garlic bread... :smile:

I remember having foccasia bread once, and it was real nice, don't think it tasted of garlic though. Isn't foccasia greek? Or maybe I'm confusing it with some other mediteranian bread.

let yourself be silently drawn by the stronger pull of what you really love

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Re: Foccasia bread... [Re: mr_kite]
    #1955640 - 09/26/03 10:06 PM (14 years, 7 months ago)

yea, its greek


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Registered: 05/25/02
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Re: Foccasia bread... [Re: Shroomism]
    #1956291 - 09/27/03 03:04 AM (14 years, 7 months ago)

Are you sure?
Because I'm almost certain it's Italian

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old hand
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Re: Foccasia bread... [Re: zeta]
    #1957232 - 09/27/03 03:14 PM (14 years, 7 months ago)


About foccacia This flat bread topped with spices and other products is related to modern pizza. The basic recipe is thought by some to have orginiated with the Etruscans or Ancient Greeks.

"Focaccia or fougasse, a flat bread which belongs essentially to the northern shores of the Mediterranean and has its origin in classical antiquity. In ancient Rome panis focacius denoted a flat bread cooked in the ashes ("focus" meant hearth). These came the term focacia, focaccia in modern Italian, fougasse in the south of France, and fouace in the north of France...in France this form of bread had become a luxury item by the end of the middle ages. It could be, as at Amiens, a simple white bread; or it could be enriched as in Provence, where 14th and 15th century documents equate it with placentula, i.e. a sort of cake'. This enrichment made the product so different from plain bread that in at least one place it escaped a tax on bread. For many centuries it has had an association with Christmas Eve and Epiphany...In the Italian context one thing is obvious, namely that the addition of topping to a plan focaccia would result in a kind of pizza. However, apart from this aspect, Italian focaccia has branched out in various directions, both savoury and sweet...Numerous regional specialties such as the fitascetta of Lombardy, the Tuscan sticciata, and the schiacciata of Emelia are all descendants. Also, a focaccia may be made with flavourings such as onion and sage or anise, or honey, etc."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 311)


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