Panfocaccia

Some different condiments proposed as toppings for the pinsa:

• Green Olive and Thyme Focaccia – Top the dimpled and olive oil brushed dough on the baking sheet with 15-20 stoned, green olives, cut into halves, pressing them in the dough well, and sprinkle with several generous pinches of thyme leaves (preferably fresh).
• Rosemary and Onion Focaccia – Top the dimpled and olive oil brushed dough on the baking sheet with 1-2 very thinly sliced onions, and the leaves of several sprigs of rosemary, along with a sprinkling of coarse salt.
• Potato Focaccia – Top the dimpled and olive oil brushed dough on the baking sheet with very thinly sliced, peeled, potatoes, then sprinkle with coarse salt. Rosemary, thyme or marjoram, could be sprinkled on top as well.
• Tomato and Black Olive Focaccia – Top the dimpled and olive oil brushed dough in the baking sheet with very thinly sliced tomatoes—probably about two, though it depends on the size—and a handful of oil-cured black olives, stones removed. Drizzle with more olive oil, then bake.
• Focaccia with Vegetables – To look (and taste) gorgeous: assemble a selection of vegetables, cut thinly, or in strips, shreds, or thin slices; a variety of sizes and shapes is the best: courgettes, red, yellow and/or green peppers, tomatoes, onion (red or white), broccoli, basil, carrots, pumpkin, mushrooms. Capers, olives, ricotta, even anchovies can be added as wellLay out the vegetables on a platter or plate, and arrange the focaccia dough on an oiled baking sheet, pressing it in, dimpling its surface with your fingers, and then start creating your masterpiece: arrange the vegetables to resemble a painting, pretty much covering the whole surface, with a small amount of dough in between the arranged vegetables. Think of horns of plenty, or a Renaissance still life painting; or just let your mind wander as you create. When your arrangement is complete, sprinkle with a little salt and olive oil, and bake according to the directions in the master recipe.

Curiosity

Focaccia is said to date back to Ancient Rome, where the flattish dough was baked in the hearth until quite crispy. The original focaccia of modern times is believed to be Focaccia alla Genovese, from the Ligurian town of Genova where it is known locally as fugassa. Coated in olive oil and sprinkled with coarse sea salt, this classic is traditionally shaped into a flat rectangle unlike other focaccias.
Bakeries often sell focaccia topped with all sorts of toppings: green olives and thyme; fresh rosemary and onion; even thinly sliced potato. These days it’s really popular to top focaccia in a decorative way, using vegetables, herbs, even fruit—some focaccia can be as beautiful as a museum painting!