Spring Italian Focaccia

The softness and enhanced taste from the flavour of olive oil is what makes Focaccia bread not just an Italian speciality, but one that is enjoyed around the world.

The origins of Focaccia are believed to lie in the city of Genova and nearby coast, with the first references dating back to 2nd Century BC. The strictly principled Cato described ‘libum’, a sacrificial Focaccia, which was made by mixing 1lb. of flour, 2 lbs. of soft fresh cheese and an egg. The resulting dough was flattened and baked in the oven under a terracotta lid. Focaccia gradually became a morning refreshment, then an afternoon snack and eventually something to enjoy at anytime.

Today Focaccia is crispy yet soft, brittle and shiny with oil, and is often enhanced by the Focaccia maker with complementary ingredient to add interest and texture.

Spring Focaccia from Millbo Italian breads is a powdered sourdough concentrate based on a careful fermentation of the original type of Italian Focaccia flour. The dosage of 5% on flour weight will achieve the best results and enable you to market Focaccia as an authentic product worldwide.

To produce this delicious bread requires: Spring Focaccia, bread flour, yeast and water.

Suggested toppings and fillings: The classic blend of olive oil and lukewarm water for mixing and finishing dough, together with sprinkled sea salt and rosemary leaves pushed into the bread, remains the most popular way of presenting Focaccia. Traditional variations such as cheese, tomatoes or onions are also often used.

Accompaniments: Olive oil flavour is the best possible accompaniment for Focaccia.

To order or request further information including recipe details please contact us.