Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side as sandwich bread. Focaccia al rosmarino is a common focaccia style in Italian cuisine that may be served as an antipasto, table bread, or snack. Focaccia is similar to the Greek flatbread lagana. In Ancient Rome, panis focacius was a flat bread baked on the hearth; the word is derived from the Latin focus meaning "hearth, place for baking." The basic recipe is thought by some to have originated with the Etruscans, but today it is associated with Ligurian cuisine. As the tradition spread, the different dialects and diverse local ingredients resulted in a large variety of bread. Due to the number of small towns and hamlets dotting the coast of Liguria, the focaccia recipe has fragmented into countless variations, with some bearing little resemblance to its original form; the most extreme example is a specialty called focaccia col formaggio, made in Recco, near Genoa. Other than the name, this Recco version bears no resemblance to other focaccia varieties, having a stracchino cheese filling sandwiched between two layers of paper-thin dough.
Out of Liguria, focaccia comes in many regional variations and its recipe, its texture, its flavor remarkably varies from north to south of Italy. In some parts of the Northwest, for example, a popular recipe is focaccia dolce, consisting of a basic focaccia base and sprinkled with sugar, or including raisins, honey, or other sweet ingredients. Another sweet focaccia from the Northeast is focaccia veneta, a typical cake of the Venetian Easter tradition: it is based on eggs and butter and it looks quite similar to panettone or to another Venetian cake like pandoro. In South Tyrol and in the small village of Krimml in Austria, the so-called Osterfochaz is the traditional Easter gift of the Godparents to their Godchildren. Therefore, the bread is thinner in the middle, in order to put in the coloured Easter eggs. Focaccia al rosmarino is a common flatbread style in Italian cuisine that may be served as an antipasto, table bread, or snack. Similar dishes include focaccia alla salvia, pizza bianca and potato rosemary focaccia, the latter of, referred to as "potato pizza" in New York City.
Like other focaccie, focaccia al rosmarino is sometimes considered to be a kind of pizza, though they are distinguished in Italy. Focaccia al rosmarino is a popular style of flatbread in Italian cuisine prepared using focaccia dough, olive oil and salt, sea salt or kosher salt. Focaccia al rosmarino may be served as table bread or snack. Whole or sliced fresh rosemary leaves may be used, it sprinkled with salt. Focaccia al rosmarino may have a moist texture, the ingredients used in its preparation and the shape it is formed in varies in different regions, it may be prepared as a sweet dish. The dish is baked, although it is sometimes fried in oil. Rosemary is among the most common herbs used to flavor focaccia bread. Additional ingredients such as garlic, or basil may be used, it is sometimes served accompanied with slices of an Italian dry-cured ham. It can be prepared as a vegan dish, it may be used in the preparation of sandwiches. A similar style is focaccia alla salvia, prepared by substituting sage for the rosemary.
Pizza bianca is another similar style, prepared using pizza dough, olive oil, chopped rosemary and salt. The term "pizza bianca" refers to focaccia in some areas of Italy. Potato rosemary focaccia is a variation, referred to as "potato pizza" in New York City. Pizza is a similar dish. Pane, focacce e torte salate. Voglia di cucinare. Giunti Demetra. 2010. P. 229. ISBN 978-88-440-3944-8
Pizza quattro stagioni
Pizza quattro stagioni is a variety of pizza in Italian cuisine, prepared in four sections with diverse ingredients, with each section representing one season of the year. It is a popular pizza in Italy, has been described as a "classic", "famous" and "renowned" Italian pizza. Pizza quattro stagioni is prepared using artichokes, tomatoes or basil and ham or prosciutto, or olives; the artichokes represent spring, tomatoes or basil represent summer, mushrooms represent autumn and the ham or olives represent winter. Other ingredients may be used, it is prepared using a tomato sauce and cheese. Fresh-cooked or canned artichoke hearts may be used; some of the topping ingredients can first be dried in an oven to reduce their moisture, which prevents the pizza from being soggy when finished. Baking it on a pizza stone can prevent sogginess, it may be finished with olive oil drizzled atop the pizza. The pizza can be sliced by its four sections. Pizza quattro stagioni can be prepared as a vegetarian dish.
List of Italian dishes List of pizza varieties by country Food portal Italy portal Media related to Pizza quattro stagioni at Wikimedia Commons
Pizza marinara is a style of Neapolitan pizza in Italian cuisine prepared with plain marinara sauce and seasoned with oregano and garlic. It is similar to a Pizza Margherita, however it lacks the typical Mozzarella or other cheeses, thus being vegan, it has been stated the pizza marinara was introduced around the year 1735, was prepared using olive oil, cherry tomatoes, basil and garlic at that time. It was known to be ordered by poor sailors, made on their ships due to it being made from preservable ingredients. List of pizza varieties by country Food portal Italy portal Francesco De Bourcard. Usi e costumi di Napoli e contorni descritti e dipinti. Marotta & Marotta. SBN IT\ICCU\MOL\0069720
St. Louis-style pizza
St. Louis-style pizza is a distinct type of pizza popular in the Midwestern American city of St. Louis and surrounding areas; the definitive characteristics of St. Louis-style pizza are a thin cracker-like crust made without yeast, the common use of Provel processed cheese, pizzas cut into squares or rectangles instead of wedges; the thin, cracker-like round crust is made without yeast, as opposed to a deep dish Chicago-style pizza or the thin but leavened New York-style pizza. The crust of a St. Louis pizza is somewhat crisp and cannot be folded so the pizza is cut into three- or four-inch squares or rectangles instead of the pie-like wedges typical of many pizza styles; this may be done. Some local restaurants make. St. Louis pizza is referred to as party or tavern cut. According to local legend, Ed Imo — founder of a prominent chain of St. Louis pizzerias — was a tile layer and cut his pizza accordingly. St. Louis-style pizza sometimes includes a white processed cheese known as Provel. Provel is a trademark for three cheeses fused to form one, used instead of the mozzarella or provolone common to other styles of pizza.
Provel cheese was developed by the St. Louis firm Costa Grocery in the 1950s and is made in Wisconsin for the St. Louis market; the cheese is not available outside the St. Louis area but can be made by combining Swiss, sharp cheddar and smoked provolone cheeses; the sauce is seasoned with more oregano than other pizza types. Despite its thin crust, St. Louis-style pizza can be layered with many different toppings because of the sturdiness of the cracker-like crust; some of the sauces have a sweetness to them, due to the influence of Sicilian immigrants upon Italian foods in St. Louis
Pan pizza is a thin or thick pizza baked in a deep dish pan. The bottoms and sides of the crust become crispy in the oil used to coat the pan. Chicago and Detroit-style pizza may be considered a form of pan pizza. Pan pizza refers to the thin to thick style popularized by Pizza Hut in the 1960s. Dan and Frank Carney opened a pizza parlor in Wichita, Kansas which would become Pizza Hut. At first, the brothers focused on a thin crust pizza which included cheese, pepperoni and/or sausage; the pizza parlor added a thicker crust pan pizza. Other pizza companies later included pan pizza. In 1989, Domino's Pizza introduced its deep pan pizza, its introduction followed market research showing that 40% of pizza customers preferred thick crusts. The new product launch cost $25 million, of which $15 million was spent on new sheet metal pans with perforated bottoms
Matzah pizza is a type of pizza made by baking a piece of matzo, topped with sauce and cheese. Because Jews are forbidden from eating leavened bread during Passover, some individuals use matzo as a substitute for traditional pizza crusts during the holiday. During Passover, Jews are forbidden from eating bread, made with yeast or leavening agents. Given these restrictions, some individuals will make pizza by substituting matzo for traditional pizza crust. However, some food manufacturers now supply traditional pizza crusts that are made with kosher-for-Passover ingredients, some recipes suggest substituting chopped matzo for yeast dough. During Passover, some restaurants will feature matzo pizza on their menus to substitute for traditional pizza. Matzah pizza is prepared by covering a piece of matzo with melted cheese, it can be eaten as baked first. In the latter case, the matzo is first softened in water. Other traditional pizza toppings may be used in addition to cheese. For example, chef Spike Mendelsohn suggests topping matzah pizza with figs and asparagus and feta cheese, or cherry tomatoes and rosemary, while Martha Stewart recommends placing a fried egg on top of a matzah pizza.
Other recipes suggest using crushed tomatoes instead of tomato sauce, some recipes suggest substituting hummus for sauce. Some recipes recommend baking the matzo and toppings on a baking sheet, either in a conventional oven or in a microwave oven, while other recipes recommend baking matzah pizza in a casserole pan, so that the dish resembles a layered lasagna. Vegan recipes suggest omitting the cheese entirely; because it has large Italian and Jewish communities, the term is occasionally used to refer to the town of Massapequa, New York. Azymes Gebrochts Matzah brei Media related to Matzah pizzas at Wikimedia Commons Recipe for matzah pizza
Meatball pizza is pizza prepared with meatballs. Meatball pizza has become popular in Upstate New York in contemporary times, some pizzerias offer them on their menus; some restaurants offer them as a specialty pizza. Several varieties exist, such as Greek-style lamb sweet and sour; the meatballs on meatball pizzas may be sliced to reduce their size, sliced in half, or broken-up and spread on them. Meatball pizzas may be prepared in deep-dish style; some meatball pizzas incorporate meatballs into the crust of the pizza. American pizza restaurant chains that have marketed meatball pizzas include Papa John's Pizza and Pizza Hut. List of pizza varieties by country Vermillion, Allecia. "Flying Squirrel's New Meatball Pizza". Seattle Met. Retrieved 31 August 2014