Focaccia con stracciatella
Focaccia with stracciatella cheese.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Focaccia has ancient roots, likely originating with the Etruscans or ancient Greeks. It evolved as a simple flatbread, often seasoned with herbs and olive oil. Stracciatella cheese, however, is a relatively recent invention, dating back to the early 20th century in the Apulia region of Italy. The combination of the two is a modern pairing, leveraging the best of traditional Italian baking and cheesemaking.
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Focaccia is deeply rooted in Italian culture as a versatile bread enjoyed at any time of day. Stracciatella, although newer, represents the ingenuity and quality of Italian cheesemaking. Combining them showcases the best of Italian artisanal food traditions.
Regional Variations
While the base focaccia recipe remains consistent, regional variations exist in terms of toppings and seasoning. Some areas prefer coarse sea salt, while others incorporate sun-dried tomatoes or olives. Similarly, the specific type of stracciatella might vary slightly based on local cheesemaking traditions. In Puglia, where Stracciatella originates, it is often enjoyed as a standalone delicacy or with simple toppings. Serving it over Focaccia highlights its quality in a simple form.
Social Eating
Both focaccia and stracciatella are frequently enjoyed in social settings, from casual lunches to aperitivo gatherings. Focaccia is easily shared, and the addition of stracciatella elevates it to a more special offering. This dish is often enjoyed with friends and family.
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The flavor profile is a delightful combination of savory, salty, creamy, and slightly tangy notes. The focaccia provides a comforting, slightly yeasty base, while the stracciatella offers a luxurious and milky counterpoint.
The focaccia contributes a savory base with its olive oil-rich dough, often seasoned with salt, rosemary, and sometimes garlic or other herbs. The stracciatella introduces a creamy, slightly tangy flavor with its fresh mozzarella strings soaked in cream. The combination creates a balance of textures and tastes, making it a satisfying and flavorful experience. High-quality olive oil is crucial for both components, adding richness and aroma.
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Focaccia Dough
Use a high-quality flour with high gluten content to create a well-risen, airy focaccia. Proofing the dough properly is critical for a light and flavorful result. Don't be afraid to generously drizzle the dough with olive oil before baking to create a crispy crust.
Stracciatella Quality
Source the freshest stracciatella possible, ideally from a reputable Italian deli or cheesemonger. The quality of the stracciatella significantly impacts the overall flavor. Look for a milky aroma and delicate strands of mozzarella.
Serving Temperature
Serve the focaccia warm or at room temperature. Place the stracciatella on top just before serving to maintain its freshness and creamy texture. Adding a drizzle of high-quality olive oil and a sprinkle of flaky sea salt can enhance the flavors further.
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