Focaccia: Simple Breads from the Italian Oven

by Carol Field, Joyce Oudkerk (Photographer)

Fragrant with olive oil, sea salt, and herbs from the hillsides, focaccia is the delicious northern Italian flatbread that is fast becoming as popular in this country as pizza. Over 50 recipes for savory and sweet versions offer enticing proof that focaccia is one of the easiest-to-prepare and most versatile of all homemade breads. Written by an acclaimed expert on Italian baking and illustrated with glowing full-color photographs, this inviting cookbook provides the key to making simple, flavorful focaccia a staple of all your meals.

Genres: Cookbooks, Cooking, Nonfiction, Food

120 pages, Paperback

First published October 1, 1994

About the author

Carol Field was an American cookbook author. She wrote about Italy and Italian food since 1972. Her television appearances included being featured with Mario Batali on his series and and baking bread with Julia Child on her series.

Reviews

[Geary · Rating 5 out of 5]

This is an outstanding cookbook. I would highly recommend that any dedicated bread baker by this even if they wouldn't necessarily ever bake pizza or flatbread. The individual recipes are clear and easy to follow. In short, this is the only cookbook that is needed in your Italian section of pizza dough/focaccia's. Do not be surprised if you want to bake your way through the book cover-to-cover.

[Brigitte · Rating 5 out of 5]

I've had this book for ages and have even purchased it for others. I love the recipes in here and always get compliments on my focaccia that I make for others! It wasa one of the few books I brought with me when I moved from the US!

[Sarrah · Rating 4 out of 5]

Far too advanced for someone who hates the thought of baking (i.e. myself), but good instruction and well-written, thoughtful intros and vignettes.

[Sara · Rating 4 out of 5]

An interesting variety of a simple bread that should be in every bread baker’s repertoire.

[Stephen · Rating 3 out of 5]

Focaccia is a flatbread which shares similarities with pizza. In addition to basic focaccia, flavoured with a bit of olive oil and rock salt, some focacce are topped with tomatoes, meats and cheeses, which make them indistinguishable from pizza. An especially ancient bread -- a version of it was baked by the ancient Romans who called it panis focacius -- it is well adapted to modern kitchens and modern equipment such as stand mixers. The author encourages the use of a biga (a sponge, a yeast starter) which expands the range of breads which can be made in this way. She also offers a concluding chapter on sweet focacce topped with Sangiovese grapes or filled with raisins soaked in Sanbuca. For the cook who has attempted a few Italian breads and wishes to develop particular competence with focaccia, this is a useful text.

[Kim · Rating 4 out of 5]

Delightful details about origins, inspirations and baker's tips for each recipe. Cornmeal Focaccia with Figs and Orange-scented Focaccia from Florence, with saffron! Where is the Tuscan restaurant that specializes in focaccia mentioned on page 103?

[Eric Hines]

food & cooking

[Mckinley · Rating 3 out of 5]

Looks tasty.

[Monika · Rating 3 out of 5]

Read through it, some interesting combinations. Can't wait to try some recipes