Foccacia di Vernazza

KevinBaking, RecipesLeave a Comment

Yep. Bread. Again. This time 1/4 whole wheat, and a quadruple batch. I will find out how many kilos of bread my oven can bake at once one of these days.

Fortunately, not all of it ended up in bread loaves. Not sure what to make for supper, I stole some of the dough, and made a quick foccacia. Man was it good. It brought me right back to a moment on the coast of Italy, sitting down to a seafood salad, when the wait staff brought the entire patio of diners some fresh-out-of-the-oven herbed up foccacia, on the house. A nice gesture that did not go unnoticed by the guests, and so economical and tasty. Smart.

Bread dough [how much? let’s say this much]2-3 tbsp extra virgin olive oil
scant 1/4 cup of grated parmesan cheese
pinch of herbes de provence
2 cloves garlic
good pinch of grey salt


Preheat oven to ‘hot’ a good half hour ahead. 400+. Roughly slice the garlic, then toss it into the mortar with the salt and herbes de provence and beat it up until you have a paste. Add half the cheese and the oil. Stir until you have a homogenous paste. Line a tray with parchment. On an oiled clean counter, roughly spread the dough out by pushing your fingers of both hands into it – it should leave finger depressions and look like a crude pizza dough. Put it on the parchment lined tray, and add the paste of good stuff. Spread it. Top it with half of the remaining cheese. Toss it in the oven. When it starts to brown, smell and look good, take it out and spread with the last of the cheese. Cut into thin strips, and serve.

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