Not all wheat is created equally
Focaccia, focaccia, focaccia! Honestly what could be better? This bread can be designed to fit any type of craving under the sun. It is a great base to pack on all different types of veggies and you can even get creative with your designs.
But why does focaccia always seem to taste better in Italy? And even some celiac or gluten intolerant American's can eat this bread across seas? How does that make sense?
Sometimes it isn't about what is in our food, it's about how it is grown. In the US, we use glyphosate on our crops, a pesticide also known as Round Up weed killer. In growing wheat specifically, farmers pour over this pesticide after the crop has finished growing to help kill and dry out the wheat faster. We notice this allergy in wheat versus other crops because for wheat we ingest more glyphosate through this process, as opposed to other crops where glyphosate is sprayed before the crop is planted to kill unwanted weeds. Since we are directly ingesting glyphosate after the wheat grows, the reason why 1% of American's have celiac disease and another estimated 6% have a non-celiac gluten allergy is beging to make sense.
The difference in Italy? The Italian government banned the use of glyphosate in 2016. Thus the mystery of "bread tastes better and makes us feel better/less bloated abroad" is solved. When trying our this recipe, be sure only use organic flour to ensure an extra delicious taste that is safe!
Note: This is not a suggestion to eat gluten or wheat if you have a serious allergy. Please consult with your doctor before consuming wheat outside of your normal diet.
Ingredients
3 3/4 cups of flour
1 3/4 cups of water
1 tbsp active yeast
1 tbsp of olive oil (for dough)
1 tsp sugar
1 tsp salt
6- 8 tbsp olive oil (pan and topping)
1/2 cup of kalamata olives
2 roman tomatoes
2 sprigs of rosemary
Pinch of salt (to taste)
Preparation
1. Add water, active dried yeast, olive oil, and sugar to a bowl and mix. Then add in flour and salt, mix until fully combined.
2. Drizzle with olive oil and cover and place into fridge for 16- 24 hours.
3. Once proofed, transfer the dough to a baking dish with 6 tbsp of olive oil. Gently spread it out so it covers the dish.
4. Drizzle with olive oil and cover again. Leaving in a warm place for 4-5 hours.
5. Once proofed, dimple the dough until desired look, then add your toppings!
6. Chop olives, tomatoes, and rosemary to desired size. Feel free to get creative with what to put on top of your dough. Just be sure to sprinkle it with a generous pinch of salt.
7. Bake at 420 degrees, for about 35 - 40 minutes until golden and crispy (oven times may vary).