Flatbread

There are two main techniques for making Foccacia: one using bread dough risen beforehand then topped with oil or butter and salt, the other preparing a dough with all the basic ingredients mixed together and left to rise.

Whichever the method, the dough will be stretched out in a baking tray, ‘dimpled’, brushed with oil and water and sprinkled with coarse salt. The following recipe comes from Giovanni the Senior Cook in Corona Restaurant in Novi Ligure. It is very tasty, very simple and can be baked in our ovens at home. This restaurant was in the habit of serving focaccia to its customers up until the nineties, a highly appreciated practice.