Focaccia from Baked by G

TASTING NOTES FROM THE CURATOR

A flat, oven-baked bread, the focaccia has a pizza texture. It has a nice, flavorful, crispy crust, thanks to olive oil and herbs. Its insides are soft and chewy, and completely delicious. Focaccia by Baked by G comes in two mouth-watering flavors:

• Classic – the classic focaccia is made with rosemary, cherry tomatoes, and garlic. Simple, but bursting with flavor.
• Bejeweled – named so for the placement of its toppings, dotting the surface of the bread like brightly colored gems. It’s a very pretty bread, with cherry tomatoes, onions, bell peppers, jalapeño slices, carrots, and cheddar cheese.

PREPARATION AND PAIRINGS

Cut your focaccia into long slices, and serve it as appetizer, with a side of balsamic vinegar and olive oil dip. Or let it accompany your favorite pasta. You can also slice it through the middle, and use it for your sandwiches—it will add that extra oomph, and make your simple sandwich that much better.

FLAT BREAD FAMILIES

The first testimony of the word focaccia was in 1300. Although, in Ancient Rome, a flat bread by the name of panis focacius was baked in the hearth. The name comes from “focus,” the Latin word for “hearth.” That version, though, is widely associated with Ligurian cuisine. The focaccia version we know around the world refers to the Genoese variant (fügassa). It has a pizza texture, and many do use it similarly, topping it with various meats and vegetables. But where pizza dough is baked immediately, focaccia is left to rise after being flattened, before it’s placed in the oven to bake.

Storage Instructions

It arrives crisp-crusted at your door. Best consumed upon arrival, but you can store it on the kitchen counter at room temperature until the next day. Never store bread in the refrigerator, or else it will dry out. If you intend to store a whole loaf for more than two days, wrap it in parchment paper and store it in the freezer for up to three months. If you are portioning out the loaf, please slice it before wrapping in parchment paper and freezing.