Knoblauch-Basilikum Focaccia

Focaccia is an Italian Flat-bread and is often made with a pizza dough. You can put on it whatever you like, but I think garlic is a must! You can add herbs, or cheese – delicious is Gorgonzola cheese – onion or even tomatoes, olives and more.

In Ancient Rome, panis focacius was a flat bread baked on the hearth. The word is derived from the Latin focus meaning “hearth, place for baking.” The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine. In Florence there are “focaccia with potato and rosmary” and schiacciata also called in the rest of Tuscany schiaccia. The Roman pizza bianca (“white pizza”) can be extensively considered as variants of focaccia as well.In the south Focaccia alla messinese is a typical focaccia from Messina, while focaccia barese or focaccia alla barese is common in the provinces of Bari, Brindisi, Lecce and Taranto. This latest focaccia is at least partially made with durum wheat flour and usually comes in three variations: classic focaccia with fresh tomatoes and often olives, potato focaccia with potato slices 5 mm thick and white focaccia with salt grains and rosemary. Some other variations include peppers, onions, eggplant or other vegetables. (from Wikipedia)