Very high, very soft, very tasty: Andrea's rustic focaccia is a superlative recipe for those who love bread in its tastiest version.
Read the recipe on ILVE Journal: bit.ly/ILVEjournal_ep18_EN
Flour, water, salt and yeast: just four basic ingredients for one of the most eclectic bread products.
The focaccia (from the Latin focus 'hearth') is like a blank canvas to be coloured, enriched, transformed, simply following one's fancy, according to the territory or the seasons.
From Genoese to Bari, each with its own recognisable characteristics, the focaccia, high or low, soft or firm, varies from one region to another, telling the story of Italy and its peculiarities.
Andrea's rustic version is filled with simple and tasty ingredients, it is soft, it is eaten warm, it is shared. Fresh out of the oven, it is fragrant, colourful and high: a cloud of flavour that invites more than one taste.