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Introduction:
Focaccia was a traditional dish in southern Italy
many centuries ago. There are several kinds of
focaccia; each one characterizing a town. A
popular type of this bread is called "Focaccia
Barese" since it's typical in the city of Bari
located in the heel of the Italian boot.
The tradition provides an artisan production,
usually older women spend a lot of their time
making traditional dishes like focaccia. This
recipe is not only a type of quick food to get and
to eat anytime, but also a way to liven up the
culture.
in the dough as well, to relieve the bubbling on
the surface of the bread when it is being baked.
We decided to make this recipe so we can
show the difference between Italian and
American food. In Italy, the 00 flour ("tipo 00") is
typically used because it is a very fine flour
which makes lighter and thinner breads. In our
research, we saw that the Americans tend to
use thicker and less refined flours, like bread
flour or all-purpose flour for pizzas and
focaccia. Research also shows that bread flour
tends to make bread more chewy. This is
Quantitative Data:
Table 1:
Table 2:
Qualitative Data:
Figure 1: