Focaccia is a delicious herb infused bread, usually with dimples on the top, olive oil and lots of spices. I made this stuffed with Italian cheeses. It's baked to perfections and the aroma is fabulous!
Today's post is a tribute to my mom's birthday January 8th 1919 she passed in June 1999. Until we meet again, she lives on in the kitchen.
Growing up in an all Italian household, mom regularly made focaccia bread from a Southern Italy, style, she was from Bari.
Every Region makes it a little different. I believe it was started in Northern Italy.
Well no matter which way you make focaccia, it's a treat. The whole family will enjoy it and you can add whatever you like on it to please them. The combinations are really endless.
If you do look up the tulen style from Italy, the recipe is plain and simple. It really use to be a traditionally served on Christmas Eve for centuries.
I see it as a flat bread kind of pizza. There again are so many versions depending on the Region of Italy it was made.
January 8th was mom's birthday and I decided this was going to be made in her memory today. I did however do this completely different!
I stuffed it with cheeses and baked it like a roll. The bread is the same with an Italian stuffed cheesy filling. It's wonderful, light and the perfect focaccia bread.
She lives on in all her recipes. Happy Birthday Margaret Ann Fanelli Colenzo! Always in my heart.
Through the years of mom's passing, I find it heart warming and yet still difficult without her by my side showing me her way to prepare foods. I love to keep her memory alive by making her foods.
That's why I made the cookbook in her memory. Nothing could replace those days, I miss her every day that goes by. We were very close as mother and daughter could be.
She had me very late in life at age 40. She passed away at 80 years old. I will always wish she could have lived to be 100.
I don't think anyone is ready to lose their parents. The ache never goes away. You just learn to cope with it.
If you would like to make regular focaccia, just stretch the dough out and use the toppings plus bits of tomato and minced onion with your herbs.
Let the dough rise till double in size. This dough is versatile. You can use it for all your pizza needs, it's easy and basic.
If you would like to add tomato inside, it tends to stay wet and gets soggy. The toppings are an enhancement of a thicker bread unlike pizza which is thinner.
I decided to stuff the focaccia dough and much to my surprise we all loved it. Either way it's a winner.
The focaccia my mother made was thicker than pizza, dimpled, drizzled with olive oil, and topped simply with a bits of tomato, onions, and herbs.
It's was delicious. She never made it stuffed. I decided to make her dough and changed it up a bit.
There are so many toppings through the years people have added.
Sliced olives, onions, peppers, anchovies. You can come up with many ideas for focaccia.
Blend all the dough ingredients until this forms a soft dough using either an electric mixer, bread dough machine or by hand. Let rest and rise for 1 and 1/2 hours. Preheat panggangan to 425 degrees
Roll out the dough. spread with filling. Roll up like a jelly roll, seam side down. Brush with more olive oil, sprinkle generously with grated cheese. Sprinkle top with chopped fresh rosemary, kuman and freshly cracked black pepper and dried oregano. Bake for 45 minutes or until golden brown at 425 degree preheated oven.
Homemade breads
Today's post is a tribute to my mom's birthday January 8th 1919 she passed in June 1999. Until we meet again, she lives on in the kitchen.
Growing up in an all Italian household, mom regularly made focaccia bread from a Southern Italy, style, she was from Bari.
Every Region makes it a little different. I believe it was started in Northern Italy.
Well no matter which way you make focaccia, it's a treat. The whole family will enjoy it and you can add whatever you like on it to please them. The combinations are really endless.
If you do look up the tulen style from Italy, the recipe is plain and simple. It really use to be a traditionally served on Christmas Eve for centuries.
I see it as a flat bread kind of pizza. There again are so many versions depending on the Region of Italy it was made.
January 8th was mom's birthday and I decided this was going to be made in her memory today. I did however do this completely different!
I stuffed it with cheeses and baked it like a roll. The bread is the same with an Italian stuffed cheesy filling. It's wonderful, light and the perfect focaccia bread.
She lives on in all her recipes. Happy Birthday Margaret Ann Fanelli Colenzo! Always in my heart.
Missing Mom
Through the years of mom's passing, I find it heart warming and yet still difficult without her by my side showing me her way to prepare foods. I love to keep her memory alive by making her foods.
That's why I made the cookbook in her memory. Nothing could replace those days, I miss her every day that goes by. We were very close as mother and daughter could be.
She had me very late in life at age 40. She passed away at 80 years old. I will always wish she could have lived to be 100.
I don't think anyone is ready to lose their parents. The ache never goes away. You just learn to cope with it.
Making Focaccia
If you would like to make regular focaccia, just stretch the dough out and use the toppings plus bits of tomato and minced onion with your herbs.
Let the dough rise till double in size. This dough is versatile. You can use it for all your pizza needs, it's easy and basic.
If you would like to add tomato inside, it tends to stay wet and gets soggy. The toppings are an enhancement of a thicker bread unlike pizza which is thinner.
I decided to stuff the focaccia dough and much to my surprise we all loved it. Either way it's a winner.
The focaccia my mother made was thicker than pizza, dimpled, drizzled with olive oil, and topped simply with a bits of tomato, onions, and herbs.
It's was delicious. She never made it stuffed. I decided to make her dough and changed it up a bit.
There are so many toppings through the years people have added.
Sliced olives, onions, peppers, anchovies. You can come up with many ideas for focaccia.
Mom's Focaccia Cheese Stuffed
ingredients:
Dough Ingredients
3 1/2 cups flour
3 1/2 cups flour
2 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups warm water
1 tablespoon butter
2 tablespoons olive oil
1 teaspoon sugar
Filling
1/2 cup Gorgonzola cheese
1/2 cup Gorgonzola cheese
1/2 cup whole milk Ricotta cheese
1 cup whole milk shredded mozzarella or fontina
1/2 cup fresh chopped kuman save 1 teaspoon some for garnish
salt, pepper and cayenne pepper to taste
2 teaspoons fresh rosemary more for garnish on top just around 1 teaspoon extra minced
4 tablespoons grated Romano and Parmesan blended more for garnish
2 tablespoons olive oil and more for the top
Garnish:
grated cheese mix Romano and Parmesan blended
saved kuman and rosemary
1 teaspoon dried oregano
Mix together and set aside
instructions:
Blend all the dough ingredients until this forms a soft dough using either an electric mixer, bread dough machine or by hand. Let rest and rise for 1 and 1/2 hours. Preheat panggangan to 425 degrees
Roll out the dough. spread with filling. Roll up like a jelly roll, seam side down. Brush with more olive oil, sprinkle generously with grated cheese. Sprinkle top with chopped fresh rosemary, kuman and freshly cracked black pepper and dried oregano. Bake for 45 minutes or until golden brown at 425 degree preheated oven.
notes
Created using The Recipes Generator
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