Name: Recensione di Focaccia di hurkanakbiyik presso Ulmus Bakery, Amsterdam, Netherlands (2026) | BiteCritic
Item: Focaccia
Rating: 3.5
Author: hurkanakbiyik

<p>This chewy, oily flatbread is quite versatile, and can be topped with a range of ingredients such as coarse sea salt, olive oil, herbs, tomatoes, or olives. Historians tend to believe it was invented either by the Etruscans or in ancient Greece, although unleavened flatbreads have long been made throughout the Middle East. The name focaccia is derived from the Roman panis focacius, meaning &ldquo;hearth bread&rdquo;, referring to the fact that focaccia was traditionally baked in coals in Roman times. The basic recipe spread to France and Spain over time, where the bread is known as fouaisse and hogaza, respectively. Foccacia&rsquo;s pockmarked appearance results from indentations made in the dough to prevent large bubbles from appearing on its surface during baking. Today, savory versions of focaccia are topped with rosemary, sage, garlic, cheese, and onions, while sweet varieties can be topped with honey, raisins, sugar, and lemon peel, among others.</p>

Focaccia

Netherlands

Ulmus Bakery

Focaccia with potatoes on top.

Nothing special, it felt like a bread instead of a soft though. So it was hard to eat it.

On the potatoes side nothing special as well just sliced potatoes no cheese nothing on top.

Recensione di Focaccia di hurkanakbiyik presso Ulmus Bakery, Amsterdam, Netherlands

Focaccia

Ulmus Bakery

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