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Makes one 9 x 5-inch loaf of mini focaccia. Ingredients. 4.23 ounces (¾ cup plus 1½ tablespoons,120 grams) bread flour. ½ teaspoon fine sea salt or table salt. ½ teaspoon instant or bread ...
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This is a list of baked goods. Baked goods are foods made from dough or batter and cooked by baking, [1] a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked as well.
Focaccia genovese (lit. ' Genoese focaccia '), marked by its finger-sized holes on its surface called dimples (ombrisalli in Genoese dialect), [11] is brushed or sprinkled with olive oil, coarse salt, and sometimes water before the final rise. [11] [12] In Genoa, focaccia is eaten in the morning at breakfast or during the day.
In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin). [1] This eventually became a diverse variety of breads that include focaccia in Italian cuisine, hogaza in Spain, fogassa in Catalonia, fugàssa in Ligurian, pogača in the Balkans, pogácsa in Hungary, fougasse in Provence (originally spelled fogatza), and fouace or fouée in other regions of ...
In the rural tables of the Kingdom of Sicily and then Kingdom of the Two Sicilies, this simple recipe was developed based on bread, vegetables and meat, often utilizing the leftovers of a hearty dinner or a recurring lunch. Oltremodo appeared on Sicilian tables at the beginning of the 18th century with the recipe based on vegetables and potatoes.
Soda bread is a variety of quick bread made in many cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of yeast. The basic ingredients of soda bread are flour , baking soda , salt , and buttermilk .
Pogača (Cyrillic: погача; Turkish: poğaça) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans , Levant , Turkish and Hungary it can be leavened or unleavened, though the latter is considered more challenging to make. [ 2 ]