Focaccia with Onions and Bacon

Focaccia with Onions and Bacon: History, Tradition, and Origin

Focaccia is a flatbread of Italian origin that dates back thousands of years. While it is difficult to precisely date its origin, focaccia is strongly associated with the Liguria region in the northwest of Italy, particularly the city of Genoa. Traditionally made with olive oil, salt, and herbs, this bread has been widely adopted throughout the country and is now a popular specialty in Italy and beyond.

History of Focaccia:

The word focaccia comes from the Latin focus, meaning "hearth" or "heating," indicating that this bread was likely cooked on hot stones, directly over embers, in the early days. Over the centuries, the recipe has diversified, with many regional variations emerging, each with its own identity. For example, in Liguria, focaccia is often softer and more fragrant with olive oil, while in other regions, it may be thinner and crispier.

Tradition of Focaccia:

Focaccia was originally a simple staple bread designed to be shared during family meals. Traditionally, Italians prepared focaccia for celebrations, holidays, or family gatherings, often served with olive oil and vegetables. It was sometimes topped with ingredients such as onions, olives, or fresh herbs. Today, focaccia is an integral part of Italian cuisine, with many variations enjoyed at any time of the day, from appetizers to dinner.

Focaccia with Onions and Bacon:

Focaccia with onions and bacon is a savory and indulgent version of this traditional bread. This variation emerged as recipes evolved over time, particularly influenced by regions that favor rich and varied toppings. The sweet flavor of caramelized onions, paired with the richness of bacon or guanciale, creates an explosion of flavors that perfectly complements the soft base of focaccia.

This version of focaccia is particularly popular for casual meals, picnics, and as a side dish during festive meals. It is a delicious way to reinvent a traditional recipe by adding a savory and aromatic touch.

Tradition and Consumption:

Focaccia is often shared during family meals and social events. In Italy, it is frequently served during celebrations or informal meals, particularly during picnics or village festivals. Focaccia is a versatile dish that can be enjoyed on its own or served with charcuterie, cheese, or even fresh vegetables.

In addition to its communal aspect, focaccia is highly appreciated in Italian restaurants and is often offered as a starter before a main meal. In the case of focaccia with onions and bacon, the combination of the acidity of the caramelized onions and the richness of the guanciale makes it a perfect dish to serve with a glass of light red or white wine.

Origin and Influence:

Focaccia is one of many examples of Italian cuisine that has evolved from simple, functional dishes to become a refined dish appreciated worldwide. Its origins in the Liguria region, with Roman and Mediterranean influences, reflect the essential characteristics of Italian cooking: fresh ingredients, simple preparation full of flavor, and a spirit of sharing.

Today, focaccia, in all its variations, is a staple of Italian gastronomy. It embodies both the richness of culinary traditions and the adaptability of recipes over time and across tastes.

Focaccia with Onions and Bacon: A delightful journey through Italian culinary history, perfect for family meals or as a sharing dish at a festive gathering.

Recipe for Focaccia with Onions and Bacon

Ingredients:

• 250 ml water
• 15 g baker's yeast
• 500 g wheat flour
• 50 ml olive oil
• 2 red onions
• 100 g guanciale (or bacon if preferred)
• Herbs de Provence (thyme, oregano, basil, rosemary)
• Salt, to taste
• Pepper, to taste

Preparation:

1. Making the Focaccia Dough:

   • In a small bowl, mix the warm water with the baker’s yeast and let it sit for 10 minutes until the yeast starts to foam.
   • In a large bowl, pour in the flour, add a pinch of salt, then add the yeast mixture and olive oil.
   • Mix with a wooden spoon until the dough begins to form.
   • Knead the dough for 8-10 minutes on a lightly floured surface until it is smooth and elastic.
   • Cover the dough with a damp cloth and let it rise for about 1 hour, or until it doubles in size.

2. Preparing the Toppings:

   • While the dough is rising, peel the red onions and slice them thinly.
   • Heat some olive oil in a pan over medium heat and add the sliced onions. Cook them until they are tender and slightly caramelized.
   • Add the bacon or guanciale cut into small pieces to the pan with the onions and cook until they are well-browned.

3. Assembling the Focaccia:

   • Once the dough has risen, place it on a greased baking tray and gently stretch it with your hands to form an oval or rectangular shape.
   • Use your fingers to prick the surface of the dough to make small indentations.
   • Evenly distribute the caramelized onions and bacon (or guanciale) over the dough.
   • Sprinkle with herbs de Provence, salt, and pepper to taste.
   • Let the focaccia rest for 20 minutes to rise a little more.

4. Baking:

   • Preheat your oven to 220°C (convection) or 240°C (conventional).
   • Bake the focaccia for about 20-25 minutes, until the dough is golden and crispy.

5. Serving:

   • Remove the focaccia from the oven and let it cool for a few minutes before cutting it into pieces.
   • Serve it hot or warm, as an appetizer or as a side dish with your favorite meals.

Enjoy your meal! This focaccia with onions and bacon is perfect for sharing during casual meals or to add a delicious touch to your picnics.