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Focaccia is a classic Italian flatbread brushed with olive oil and sea salt before baking and often refined with herbs.
Focaccia is a classic Italian flatbread that is often brushed with olive oil and sea salt before baking. To prepare it, a mixture of flour, sugar, salt, yeast, lukewarm water and olive oil is used. The aromatic bread gains in flavour from a resting time of around 48 hours in the fridge.
Traditionally, focaccia is made with dried yeast instead of fresh yeast, which is a good alternative. Decisive for the characteristic texture and flavour are the main ingredients:
Per portion, focaccia has around 61 kcal, 13 g of carbohydrates, 9 g of fat and 6 g of protein.
The production process begins with mixing the ingredients, followed by kneading, proving and finally baking at 220 degrees Celsius. After 48 hours of resting in the fridge, the dough is kneaded again and left to rest before it is baked. This long resting time intensifies the flavour.
There are numerous variations, including the popular Cologne focaccia with semi-dried cherry tomatoes, garlic, black olives and fresh herbs as a topping. Instead of fresh tomatoes, sun-dried tomatoes can be used, which offer a more intense flavour. Alternatively, cherry tomatoes can be dried in the oven to achieve a similar intensity of flavour.
Alongside focaccia, Italian finger food such as antipasti platters is also very popular - ideally adaptable for family celebrations and corporate events. At egora there are lactose-free, gluten-free, vegan and vegetarian dishes. The catering can cater for up to 100 people, and there is the option of hiring premises with space for up to 45 people.
