All recipes written by Gordon Ramsay
The focaccia with caramelized onions embodies the perfect harmony between softness and sweetness, offering an extraordinary culinary experience. Prepared with care and enriched by…
In the heart of local tradition, the focaccia from Bari with cherry tomatoes and olives it’s a typical Apulian dish, exquisite and tasty. His very soft original recipe it offers different consistencies, thanks to a balanced mix of ingredients, a true hymn to Mediterranean taste. THE cherry tomatoeswith a sweet and intense flavour, combine with olivesgiving the focaccia a unique flavor profile, providing an irresistible specialty to share with friends and family.
When kneading the dough, ensure a smooth and elastic consistency, dedicating the necessary time for a complete leavening. This dish is perfect as an appetizer or accompaniment during an outdoor summer lunch, with friends and family gathered around a convivial table. His freshness and Mediterranean flavours make it particularly suitable for the warmer seasons. For an extra touch, you can customize the focaccia adding ingredients such as rosemary, caramelized onion or cheese, thus creating a unique variant. Finally, to get the characteristic Apulian flavourwe recommend the use of a quality extra virgin olive oil, preferably from Puglia, to preserve and preserve a note of true authenticity.
There fugazzeta was baked for the first time in Buenos Aires in 1900 in the popular neighborhood of La Boca by the baker Juan Agustín Banchero, son of Genoese immigrants, in the pizzeria that bore his name. Like others Italian-Argentine foodsthe fugazzeta derives from the fusion of tastes and ingredients of Northern and Southern Italy, having typical characteristics of both Pizza both of Genoese flat breador of fugassa from which it takes its name.
The classic version (escape with queso) consists of two discs of pizza dough inside which plenty is placed cheesecovered with sliced onion, and bake. Traditionally the bottom of the focaccia is thicker and larger, while the top is thinner and smaller, so that it becomes crunchy.
To reiterate the process of hybridization of northern and southern Italian cuisines that took place in Argentina, the cheese used for the filling can be either the Quartirolo be it mozzarella cheeseand for coverage the Provolone or the parmesan. Another version of the recipe (fugazza with cebolla) adds the tomato saucein addition to the onions, to the single disk of basic pasta.
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