Trying to figure out a specific Italian flat bread that I had at an Italian restaurant (La Dolce Vita) in Beijing. It came with the standard assorted bread appetizer basket.
I am guessing it uses pizza dough, is maybe 1/2 inch thick when baked, almost seperated like a think pita bread, and probably baked in the pizza oven. crispy/crunchy on the outside and a nice soft texture on the inside. It’s really good. I should have asked the owner about it but was in a rush and didn’t.
I made an experiment this afternoon with 2 different thicknesses. I overbaked them as well. Good but nothing close to what I had in the restaurant.
This sound familiar? Anyone know what it’s called? A recipe? Tips and tricks for baking it?
Focaccia? IME, it’s not ‘almost separated like pita bread,’ but it’s made from pizza dough, is the right thickness, and can have the texture you describe.
Growing up in NJ in the 1970s, we had Italian neighbors who made something they called “fagassa.” I’m guessing at the spelling. It wasn’t quite what we consider focaccia today, but similar. It was thinner, and very crisp, a bit greasy, and salty. It was divine, and I’ve never had it anywhere else but their house. Not sure if it was unique to them or not.
Fougasse? I just got “Artisan Bread in Five Minutes A Day” and there’s at least one recipe for that. Fougasse (bread) - Wikipedia. At least one variant in there involves stretching the dough into something very thin, and brushing it with olive oil before baking.
That certainly could have been what they were saying (I was a kid and not interested enough to ask…) but it doesn’t look like the picture in that article. It was more like a thick flatbread, than a thin bread (if that makes sense.)
