Dolce Forno Blog

Tradition Preserved: Focaccia

The word ‘Focaccia’ is derived from the Latin word “focus”, or hearth (which means in itself: the floor of a fireplace/the base or lower part of a furnace).

As one of the most popular types of bread in and from Italy, focaccia bread has a long history that reaches distant times of early Ancient Greek culture and Etruscans who lived in North Central Italy before the formation of the Roman Empire.

Focaccia is yeasted flat bread which belongs essentially to the northern shores of the Mediterranean. Early versions were cooked on the hearth of a hot fire or on a heated tile. Skilled bakers often punctured the great with their knife to prevent the appearance of big large bubbles on the surface of the bread. In other cases, they used needles and dotted the bread in regular patterns and at times, using the handle of their utensil.

One of the most essential ingredients is olive oil – which is added to the top of the dough to preserve the bread’s moisture after being cooked. The bread is topped with spices, olive oil and other products.

In the 20th century Italian immigrants to the United States brought with them recipes for pizza, bruschetta, grissini, and of course focaccia. Throughout time, the bread gradually morphed into one of the most famous Italian meals – pizza.

The ingredients of focaccia bread includes but isn’t limited to olive oil, rosemary, sage, garlic, onion and cheese toppings – and ultimately depends on preference. It could also be made sweet with addition of honey, eggs, sugar, lemon/orange peelings or raisins.

With a wide variety of seasonings, focaccia bread makes a very tasty sandwich bread, and is frequently served with cheese and ham fillings. The beloved focaccia can now be found internationally under different names and recipes (in France it is called “fougasse”, in Argentina “fugazza”, and in Spain “hogaza”). But still it’s origins and traditional methods remain preserved and passed on.

Provide your customers with the artisan experience – Are you a cafe, venue or restaurant looking for a local supplier of fresh baked ciabatta, sourdough and other artisan breads? Dolce Forno delivers freshly baked artisan breads and pastries within Hertfordshire, St Albans, Surrey, Berkshire, London and Buckinghamshire.

Call our team at Dolce Forno Breads on 01727 762 456 or alternatively email contact@dolceforno.co.uk to find out more about our craft artisan bakery and breads delivery services.

Artisan Bread [acf field="location"]

What exactly is Artisan Bread?

What exactly is artisan bread? You probably hear or see the term in your local supermarket but the true definition is that it is made by someone with a craft or skill in producing this specific product. In regards to bread – it is a skilled and experienced baker in the craft of bread-making. Something made in small quantities and a far cry from prepackaged supermarket loaves.

Many people think artisan bread ultimately comes down to the texture and colour. It’s by these two features that attract #breadlovers to artisan bread but it doesn’t exactly make it #artisan.

Throughout the centuries, bread has taken on many guises, recipes and results. But artisan #realbread brings us all a gourmet experience which satisfies our hearts and stomachs (and also can bring up nostalgia!).

Made by a craftsperson using largely and predominately traditional techniques, the concentration is on on the core processes involved in producing the bread, including the ingredients, mixing, fermenting and baking processes.

Skill and knowledge are integral to making artisan bread. High quality ingredients has to be conjoined to a experienced and passionate baker who knows how to use them. Quality ingredients are mixed, slowly fermented, hand shaped and then baked in small batches.

Perfecting a craft like this is developed over time and is ultimately a life-long learning process which has been passed down generation to generation. Special attention is taken to each batch – returning to the process and fundamentals of the age-old bread making tradition.

The consumption of artisan breads continue to climb and with it so does our ever-expanding passion to provide the ultimate artisan experience with #realbread.

Provide your customers with the artisan experience – Are you a cafe, venue or restaurant looking for a local supplier of fresh baked ciabatta, sourdough and other artisan breads? Dolce Forno delivers freshly baked artisan breads and pastries within Hertfordshire, St Albans, Surrey, Berkshire, London and Buckinghamshire.

We offer sample trays of our artisan breads and pastries…

Call our team at Dolce Forno Breads on 01727 762 456 or alternatively email contact@dolceforno.co.uk to find out more about our craft artisan bakery and breads delivery services.

Scandinavian Rye Bread: Hearty and Wholesome

As the traditional bread of Scandinavia with variants from region to region, Scandinavian rye bread is noted for it’s sweet and sour taste, dense texture and complex enticing flavours produced through its sourdough fermentation process. As a nation known for being big bread lovers, Scandinavian rye bread is distinguished as being healthier, darker and denser, containing more nutrients.

Rye was and still is a key ingredient to many traditional rye and pumpernickel breads. Dark rye bread was considered a staple through the Middle ages and many different types of rye grain have originated from central, eastern and western Europe. Historically, rye was common in the Nordic countries. Vikings were the first people to grow this type of grain and believed that rye provided them increased amount of strength and sustenance.

Scandinavians have been using rye flour for generations in making their signature wholesome hearty rye loaves. Dense, moist and flavorsome, rye is often combined with caraway seeds, oats and barley to create lighter rye bread.

Did you know?

Scandinavians invented Smørrebrød (pronounced shmur-brugh), a traditional Nordic open sandwich consisting of rye bread and topped with various fillings. The sourdough rye is usually buttered to stop the fillings soaking the bread. The choice of toppings are endless and can range from cold cut meats and cheeses, spreads and fresh herbs, vegetables and salad. Dating back to the 19th century, Scandinavian agricultural workers would have Smørrebrød for lunch using previous nights leftovers as fillings. Many note that the concept stemmed from the Middle ages when stale bread (called trencher) was service and used during meals to soak up juices and flavours of the accompanying food. Nowadays, open-faced sandwiches are eaten for breakfast, lunch and dinner and can be served as a starter, main or desert!

Authentic and #realbread rye bread can be identified by its chewy, dense, sour, nutty and very filling form. Artisan bakers perfect the bread-making process (including the fermentation) to ensure that each loaf is a unique artisan experience.

Here at Dolce Forno we provide various rye breads. Serve your customers and guests open-sandwiches with our range of rye breads. Are you a cafe, venue or restaurant looking for a local supplier of fresh baked pugliese, ciabatta, sourdough and other artisan breads? Dolce Forno delivers freshly baked artisan breads and pastries within Hertfordshire, St Albans, Surrey, Berkshire, London and Buckinghamshire.

Contact us today to arrange a FREE sample tray of our artisan breads or pastries. Call our team at Dolce Forno Breads on 01727 762 456 or alternatively email  contact@dolceforno.co.uk to find out more.