Herbed Focaccia (Focaccia alle Erbe)

Focaccia is so popular in Liguria that it is served all day long. Warm squares, rich with extra-virgin olive oil, are placed in linen-lined baskets on hotel breakfast tables, and shoppers and schoolchildren stop by bakeries for freshly baked pieces for lunch or a midafternoon snack. Everywhere you go, you are likely to see people enjoying this local specialty.The popular flat bread is made in many other regions of Italy as well. Tuscans make focaccia alluva, with wine grapes scattered on top, while Apulians stud their version with pieces of fresh tomato. In Piedmont, one can find focaccia topped with walnuts and anchovies. It is also often dusted with coarse salt or fresh herbs, and sliced onions, grated Parmigiano-Reggiano cheese or ground black pepper is not uncommon. Shapes and sizes vary as well: Some are round and others are square or rectangular; some are thick, some thin.
Average Customer Rating:
4 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Herbed Focaccia (Focaccia alle Erbe)
Review 1 for Herbed Focaccia (Focaccia alle Erbe)
4 out of 5
4 out of 5
,Granada Hills
January 26, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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Very Easy!
January 26, 2014
The dough was made by using a stand mixer with dough attachment. Although the recipe calls for bread flour, I used regular all purpose flour. I did not need more than 3 cups of flour. The rest was according to the recipe. I gave it 4*s to draw attention to the flour measurement.
Pros: Easy, Appearance, Will Make Again
Cons: Ingredients