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themanhattanfoodproject · 4 months

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#food #cooking #baking #focaccia #recipe #focaccia recipe

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kasumichow · 1 year

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Roasted Eggplant Parmesan Focaccia - Everyday Cooking These warm, open-faced, eggplant Parmesan sandwiches are made with tender roasted eggplant and a tasty tomato sauce and are ideal for lunch on a chilly day.

#eggplant #sandwiches #main dishes #eggplant focaccia sandwich #focaccia recipe #parmesan #lunch

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hamiltonashton · 3 months

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Main Dishes - Roasted Eggplant Parmesan Focaccia Perfect for lunch on a cold day, these warm, open-faced, eggplant Parmesan sandwiches are made on focaccia bread with tender roasted eggplant and a tasty tomato sauce.

#eggplant #focaccia recipe #everyday cooking #focaccia #eggplant parmesan #lunch

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pierreperkins · 3 months

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Easy Focaccia This soft, chewy bread has a delicious flavor and aroma thanks to the parmesan and rosemary.

#flavor #bread flour #rosemary #focaccia #focaccia recipe #bread

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twiceastasty · 4 months

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Herb-and-Salt Sourdough Focaccia

A desire for hot-from-the-oven bread tops my reasons for making sourdough focaccia—and for scaling my recipe to fit in a relatively small pan. Learn to make Herb-and-Salt Sourdough Focaccia.

Since I started baking with sourdough starter and developing my own recipes, my go-to loaf has been Sourdough Cabin Bread: freeform, crusty, and the right shape and texture for everything from a sandwich or French toast to chunks for dipping and soup and cubes for turning into Panzanella. If this bread has a fault, it’s that it keeps cooking through to the center after you pull it from the oven,…

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#best focaccia #easy focaccia #favorite bread #favorite focaccia #flathead beacon #focaccia recipe #food column #homemade focaccia #homemade sourdough #recipe #scratch-made focaccia

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kylaroberts · 8 months

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Easiest Focaccia Recipe Very simple, quick, and affordable. outstanding for sandwiches and snacks. If you'd like, you can adjust the amount of salt or olive oil.

#basket #towel #pieces #sandwiches #focaccia recipe recipe #focaccia recipe #snacks

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zuccheroaveloblog · 9 months

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FOCACCIA AL BICCHIERE un rustico facile e veloce che si prepara in 5′.

Per questa focaccia non dobbiamo pesare niente, l’unità di misura è un bicchiere di plastica da 200cc, per il ripieno ho scelto prosciutto cotto, scamorza e zucchine, ma voi potrete usare quello che avete in frigo.

Se vi ho incuriosito, seguitemi in cucina.

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dannyrph · 9 months

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Roasted Eggplant Parmesan Focaccia - Everyday Cooking These warm, open-faced, eggplant Parmesan sandwiches are made with tender roasted eggplant and a tasty tomato sauce and are ideal for lunch on a chilly day.

#eggplant #sandwiches #main dishes #eggplant focaccia sandwich #focaccia recipe #parmesan #lunch

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matthewdeanstewart · 10 months

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Recipe for Easiest Focaccia Recipe

Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.

#snacks #sandwiches #focaccia recipe #focaccia recipe recipe #salt

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fattributes · 29 days

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Garlic Bread Focaccia

#food #recipe #appetizer #garlic bread #focaccia #garlic #bread #cheese #baking

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dostoyevsky-official · 10 months

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Grandi has dedicated his career to debunking the myths around Italian food; this is the first time he’s spoken to the foreign press.

Grandi’s speciality is making bold claims about national staples: that most Italians hadn’t heard of pizza until the 1950s, for example, or that carbonara is an American recipe. Many Italian “classics”, from panettone to tiramisu, are relatively recent inventions, he argues. [...] And his mission is to disrupt the foundations on which we Italians have built our famous, and famously inflexible, culinary culture — a food scene where cappuccini must not be had after midday and tagliatelle must have a width of exactly 7mm.

[...] “It’s all about identity,” Grandi tells me between mouthfuls of osso buco bottoncini. He is a devotee of Eric Hobsbawm, the British Marxist historian who wrote about what he called the invention of tradition. “When a community finds itself deprived of its sense of identity, because of whatever historical shock or fracture with its past, it invents traditions to act as founding myths,” Grandi says.

[...] Panettone is a case in point. Before the 20th century, panettone was a thin, hard flatbread filled with a handful of raisins. It was only eaten by the poor and had no links to Christmas. Panettone as we know it today is an industrial invention.

Parmesan, he says, is remarkably ancient, around a millennium old. But before the 1960s, wheels of parmesan cheese weighed only about 10kg (as opposed to the hefty 40kg wheels we know today) and were encased in a thick black crust. Its texture was fatter and softer than it is nowadays. “Some even say that this cheese, as a sign of quality, had to squeeze out a drop of milk when pressed,” Grandi says. “Its exact modern-day match is Wisconsin parmesan.” He believes that early 20th-century Italian immigrants, probably from the Po’ region north of Parma, started producing it in Wisconsin and, unlike the cheesemakers back in Parma, their recipe never evolved. So while Parmigiano in Italy became over the years a fair-crusted, hard cheese produced in giant wheels, Wisconsin parmesan stayed true to the original.

“Italian cuisine really is more American than it is Italian,” Grandi says squarely.

[...] Today, Italian food is as much a leitmotif for rightwing politicians as beautiful young women and football were in the Berlusconi era.

[P]oliticians understand the power of what Grandi terms “gastronationalism”. Who cares if the traditional food culture they promote is partly based on lies, recipes dreamt up by conglomerates or food imported from America? Few things are more reassuring and agreeable than an old lady making tortellini.

It wasn’t always like this. “The grandparents knew it was a lie,” Grandi tells me, finishing the last of his prosecco. “The philologic concern with ingredient provenance is a very recent phenomenon.” Indeed it’s hard to imagine that people who survived the second world war eating chestnuts, as my grandfather did, would be concerned about using pork jowl instead of pork belly in a pasta recipe. Or as Grandi puts it, “Their ‘tradition’ was trying not to starve.”

[...] As Grandi points out, a tradition is nothing but an innovation that was once successful.

Everything I, an Italian, thought I knew about Italian food is wrong

the most hated man in italy is a historian on a mission to prove that most immemorial italian traditions—like many elsehwere—date from 1860-1960

#focaccia is an ancient roman recipe however

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philosophyofrachel · 6 months

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I am not a baker, I am not a professional cook (unlike a large percentage of my male family members), but I made amazing focaccia first time with this recipe- maybe because it’s very adhd-friendly.

4 ingredients, none of which I weighed, two very short “active cooking” periods, two “leave it alone periods” (one for 12 hours-3 days, one for 3-4 hours)… the only problem I have is that I didn’t realise how big it was going to be (4 cups of flour!) and I really should have halved it.

https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/print/52104/

Behold, a loaf!