A better bread

Prepared Foods, April, 1997 by Nancy McCue

Though Italian in origin, this versatile flatbread complements any style of cooking. Restaurants are serving variations of focaccia in numerous ways, reports our sister publication, Restaurants & Institutions. It makes a great sandwich bread and doubles as a sweet pastry. Other examples include focaccia croutons for Caesar salad, focaccia-style pizza, roasted garlic and olive focaccia, and focaccia crisps with spinach-artichoke dip.

Focaccia is mostly served in restaurants. Its popularity ties in with the Meditteranean influence of ethnic foods. However, there are occasions where focaccia is served, but not readily identified by the customers.

"This type of bread will do well when it's not called by the name focaccia," says Lynn Dornblaser, editor/publisher of New Product News. She cites Boboli Italian bread shells from CPC International as an example. However, by using the focaccia name, manufacturers can dictate a premium price for their products.

Ultimately, whether you call it focaccia or Italian flatbread, this product is sure to win loyal customers.

Potato focaccia with red onions

Chef-owner Gale Gand, Brasserie T, Northfield, Ill. Yield: 2 large sheet pans

Mashed russet potatoes           1,100 g
Milk                          2 1/2 cups
All-purpose flour                1,100 g
Kosher salt                    as needed
Garlic oil                         110 g
Cake yeast                          80 g
Large red onion, sliced                1
Extra-virgin olive oil         as needed
Rosemary olive oil             1 1/3 cup