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 across Italy and internationally.

History:

Focaccia was once a simple bread that 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, such as 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 cuisine and the Mediterranean basin. Fresh basil also adds a fragrant, herbal touch to this focaccia.

The Revisited Roman Focaccia with added toppings is a delicious blend of Roman tradition and modern Mediterranean flair! Here’s how to adapt it with the extra ingredients:

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

Ingredients:

• 250g wheat flour
• 180ml water
• 1 to 2 tablespoons olive oil
• 1 tablespoon salt
• 1 tablespoon honey (optional)
• 1 teaspoon 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:

   • In a large bowl, mix the flour and salt. If you're using sourdough or natural leaven, add it now (or you can use yeast for a faster rise).
   • Gradually add the water while kneading to form a soft dough. Let the dough rest for 10 to 15 minutes to relax.
   • Add the olive oil and continue kneading for about 5 to 10 minutes until the dough is smooth and elastic. You can add a little more water if the dough feels too dry.

2. First rise:

   • 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:

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

4. Topping and baking:

   • Drizzle with olive oil and sprinkle with herbs (rosemary, thyme, oregano, depending on your preference). Also, add a pinch of salt to enhance the flavor.
   • Top with Kalamata olives, crumbled feta, and fresh basil.
   • Bake in the preheated oven for 20 to 30 minutes, or until the surface is golden and the dough is fully cooked.

5. Finishing:

   • Once baked, remove the focaccia from the oven and let it cool slightly before cutting and serving.
   • Traditionally, this bread was served as a side dish with vegetables, meats, or cheese, and was sometimes used for dipping in olive oil or sauces.
   • Serve your Revisited Roman Focaccia with fresh salads or as an appetizer, with a drizzle of balsamic vinegar or extra olive oil for added flavor.

Notes:

• In ancient Rome, this bread could be cooked on embers or in a dry heat oven. If you have a wood-fired oven, this could add an even more authentic touch to your recipe.
• Although the 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 the flatbread.

Origin and Influence:

This type of bread was a staple in the Roman Empire, particularly valued for its simplicity and Mediterranean flavor. Panis Focacius represented the idea of modern focaccia in its most basic form, that is, a flat bread made with simple, accessible ingredients at the time.

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

Bon appétit!