Recipe Origin:

Focaccia has ancient origins, dating back to ancient Rome, where it was known as "panis focacius" (bread cooked on the embers). It is a traditional Italian dish, particularly popular in the Liguria region, but has been adopted throughout Italy and internationally.

History:

Focaccia was once a simple bread that the Romans baked in a clay oven. Over the centuries, it evolved to include a variety of toppings and seasonings, depending on the region. Focaccia with olives and cheese, like feta, is an example of the many variations that exist today. This version highlights Mediterranean flavors, with the addition of feta, a Greek cheese, and Kalamata olives, typical of Greek and Mediterranean cuisine. Fresh basil also adds a herbaceous and aromatic touch to this focaccia.

Revisited Roman Focaccia with added toppings is a delightful blend of Roman tradition and Mediterranean modernity! Here's how to adapt it with the additional ingredients:

Revisited Roman Focaccia (with Kalamata Olives, PDO Feta, and Basil)
Ingredients:

• 250g of wheat flour
• 180 ml of water
• 1 to 2 tablespoons of olive oil
• 1 tablespoon of salt
• 1 tablespoon of honey (optional)
• 1 teaspoon of yeast or sourdough (or natural leaven)
• Fresh or dried herbs (rosemary, thyme, oregano)
• 100g Kalamata olives (pitted and sliced)
• 100g PDO feta (crumbled)
• A few fresh basil leaves (finely chopped)

Preparation:

1. Prepare the dough:

   1. In a large bowl, mix the flour and salt. If using sourdough or natural leaven, add it now (or you can use yeast if you prefer faster rising).
   2. Gradually add water, kneading to form a soft dough. Let the dough rest for 10 to 15 minutes to relax.
   3. Add olive oil and continue kneading for about 5 to 10 minutes, until the dough becomes smooth and elastic. You can add a bit of water if the dough is too dry.

2. First rise:

   1. Cover the dough with a clean cloth and let it rise in a warm place for 1 to 2 hours, or until it doubles in size.

3. Shape the focaccia:

   1. Preheat your oven to 200°C (or medium heat if using a wood-fired oven).
   2. Once the dough has risen, punch it down lightly and roll it out onto a greased baking sheet. The dough should be spread to form a flat bread about 1 to 2 cm thick.
   3. Use your fingers to create indentations on the surface of the dough (a typical feature of modern focaccias).

4. Topping and baking:

   1. Drizzle with olive oil and sprinkle with herbs (rosemary, thyme, oregano, according to your preferences). Add a pinch of salt to enhance the flavor.
   2. Add the Kalamata olives, crumbled feta, and fresh basil on top of the dough.
   3. Bake the focaccia in the preheated oven for 20 to 30 minutes, or until the surface is golden and the dough is fully cooked.

5. Finishing:

   1. Once baked, remove the focaccia from the oven and let it cool slightly before cutting and serving.
   2. Traditionally, this bread was served as an accompaniment to meals, with vegetables, meats, or cheese, and sometimes used to dip in olive oil or sauces.
   3. Serve your Revisited Roman Focaccia with fresh salads or as an appetizer, with a touch of balsamic vinegar or extra olive oil for added flavor.

Notes:

• In ancient Rome, this bread could have been baked over embers or in a dry-heat oven. If you have a wood-fired oven, it could add an even more authentic touch to your recipe.
• Although ancient Panis Focacius didn’t have the same texture or toppings as modern focaccia, it follows similar principles, using olive oil, salt, and herbs to enhance the flavor of flatbread.

Origin and Influence:

This type of bread was a staple in the Roman Empire, especially valued for its simplicity and Mediterranean taste. Panis Focacius represented the idea of modern focaccia in its most basic form—flatbread made with simple ingredients available at the time.

This revisited version with Kalamata olives, PDO feta, and basil brings a flavorful and authentic touch to traditional Roman bread, while staying true to modern Mediterranean influences.

Enjoy your meal!