Focaccia is a flat, oven-baked bread similar in texture to pizza dough. Yet although focaccia and pizza are both made with flour, oil, water, salt and yeast, there are differences between the two foods which Hugo Chetcuti’s team of pizzaiolos discuss in today’s blog.
Round 1: Dough
First of all, focaccia is made with extra baker’s yeast, which causes the dough to rise higher than that of pizza, for which less yeast is used. Moreover, bakers also puncture focaccia to preserve moisture in the bread. The thicker dough also gives the baked focaccia the capacity to absorb a large amount of olive oil, which is typically spread on top of the dough just before baking. The oil is then absorbed into the bottom crust, giving it its characteristic crunch and flavour.
Round 2: Toppings
Pizza is topped with tomato sauce and cheese, which is added before baking in order for it to melt. There are a variety of traditional toppings that can be added to pizza, such as ham and boiled egg, but more recently there has been a rise in the gourmet pizza trend which boasts toppings in the likes of pumpkin cream, candied walnuts, oyster mushrooms and pears.
Since focaccia, on the other hand, is usually served as bread to accompany a meal, it is usually seasoned only with olive oil, salt, and herbs. However, focaccia is a truly versatile bread and – especially if eaten as a starter or main – may be topped with more ingredients such as parma ham and tomatoes. Unlike pizza, though, the cheese is added on after baking and is therefore not served melted.
The focaccias available at Hugo’s Pizza & Pasta are topped with delicious ingredients like Parma ham, cherry tomatoes, caviar, pistachios, smoked salmon, goat cream cheese, rucola and parmesan – guaranteed to make your mouth water. Our skilled pizzaiolos and chefs use only fresh, high-quality ingredients on both the pizzas and focaccias which are baked to divine perfection!
Come to Hugo’s Pizza & Pasta and experience Hugo Chetcuti’s love for Italian cuisine first-hand… just arrive hungry!
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