Focaccia Bread is a fashionable style of bread made in Italy. It is spreading to other places in the world where Italian settlers and traders have formed communities. The bread is plain from inside and fairly flat topped with herbs and olives. There is a variety of Focaccia and new varieties have been made in the 21str century due to the flexibility of the basic recipe. According to many historians, Focaccia originated from the Ancient Greece or with the Etruscans of North Central Italy before the Roman Empire.
Flat bread has been made throughout the Middle East and extending to Persia for this long as well. This makes it almost impossible to identify a specific culture behind focaccia. Focaccia is not traditional unleavened bread and the loaf slightly rises. In the Middle East, focaccia’s is mostly unknown. However it has a story of being prepared in Spain, Turkey, France, Italy and Greece.
- Carb Grams Per Serving: 27
- 1 8 – inch tomato or onion Italian flatbread (focaccia) or 1 loaf sourdough bread
- 1/3 cup light mayonnaise dressing or salad dressing
- 1 cup lightly packed fresh basil leaves
- 2 cups sliced or shredded deli-roasted chicken
- 1/2 7 – ounce jar roasted red sweet peppers, drained and cut into strips (about 1/2 cup)
- Using a long serrated knife, cut bread in half horizontally. Spread cut sides of bread halves with mayonnaise dressing.
- Layer basil leaves, chicken, and roasted sweet peppers between bread halves. Cut into wedges. Makes 6 sandwich wedges.
Nutrition Facts Per Serving:
PER SERVING: 263 cal., 10 g total fat (2 g sat. fat), 51 mg chol., 341 mg sodium, 27 g carb. (1 g fiber), 19 g pro.
Starch (d.e): 2; Fat (d.e): 1; Lean Meat (d.e): 2;