Focaccia: Perbedaan antara revisi
Konten dihapus Konten ditambahkan
Rescuing 1 sources and tagging 0 as dead.) #IABot (v2.0.8 |
Rescuing 9 sources and tagging 0 as dead.) #IABot (v2.0.9.5 |
||
| (4 revisi perantara oleh 2 pengguna tidak ditampilkan) | |||
Baris 18:
}}
'''Focaccia''' ({{IPA-it|foˈkattʃa}}; {{lang-lij|fugassa}}) adalah sejenis [[roti]] [[Italia]] yang merupakan jenis ''flatbread'' (roti polos)<ref name="Panis focacius">{{Cite web |url=http://www.italiantourism.com/pane.html |title=Panis focacius
Focaccia memiliki kemiripan dengan salah satu jenis roti polos dari [[Yunani]] yaitu [[Lagana]].
Baris 25:
[[Berkas:Focaccia-erbe-olive.jpg|jmpl|200px|Focaccia dengan bentuk bundar]]
[[Berkas:Focaccia di Recco - Tradizionale.jpg|jmpl|kanan=0.90|''Focaccia col formaggio'' atau ''focaccia di Recco'', tipe varian focaccia yang dibuat di [[Recco]]]]
Pada zaman [[Romawi Kuno]], ''panis focacius''<ref name="Panis focacius"/> adalah roti polos yang dipanggang di perapian.<ref>{{cite web|title=A Short History of Focaccia Bread|url=http://www.bighistory.net/a-short-history-of-focaccia-bread/|work=Big History|publisher=WordPress|accessdate=2012-03-22|archive-date=2023-06-02|archive-url=https://web.archive.org/web/20230602080324/http://www.bighistory.net/a-short-history-of-focaccia-bread/|dead-url=no}}</ref> Kata tersebut diambil dari kata Latin ''focus'' yang berarti perapian, tempat untuk memanggang.<ref>''[[Oxford Latin Dictionary]]'' (Oxford: Clarendon Press, 1982, 1985 reprinting, p. 718.</ref> Resep dasarnya diajarkan oleh orang-orang yang berasal dari [[Etruskan]], namun hari ini roti tersebut diasosiakan dengan [[Liguria|masakan Liguria]].
Ketika tradisi menyebar, dialek-dialek yang berbeda dan beragam bahan lokal menghasilkan sejumlah besar roti (beberapa bahkan mungkin dianggap kue). Karena banyaknya kota-kota kecil dan dusun-dusun yang menghiasi pantai Liguria, resep focaccia telah terfragmentasi menjadi variasi yang tak terhitung jumlahnya (dari biskuit keras-''focaccia di Camogli'' hingga lembut berminyak yang dibuat di Voltri), dengan beberapa varian memiliki kemiripan yang sedikit mirip dengan bentuk aslinya. Contoh paling ekstrem adalah spesialisasi yang disebut ''focaccia col formaggio'' ("focaccia dengan [[keju]]") yang dibuat di [[Recco]], dekat [[Genoa]]. Selain namanya, versi Recco ini tidak memiliki kemiripan dengan varian focaccia lainnya, dengan isian keju [[stracchino]] yang diapit di antara dua lapis adonan setipis kertas.<ref>{{cite web |url=http://www.academiabarilla.com/italian-recipes/bread-focaccia-pizza/focaccia-recco.aspx |title=Focaccia di Recco |website=[[Barilla Group|Academia Barilla]] |accessdate=9 November 2018 |archive-date=2019-01-24 |archive-url=https://web.archive.org/web/20190124224117/http://www.academiabarilla.com/italian-recipes/bread-focaccia-pizza/focaccia-recco.aspx |dead-url=yes }}</ref>
Di luar Liguria, focaccia hadir dalam banyak variasi regional dan resepnya, teksturnya, rasanya sangat bervariasi dari utara ke selatan [[Italia]]. Di beberapa bagian wilayah di [[Italia|barat laut Italia]], sebagai contoh, resep yang populer adalah ''focaccia dolce'' ("focaccia manis"), yang terdiri dari basis focaccia dasar dan ditaburi dengan sedikit gula, atau termasuk [[kismis]], madu, atau bahan-bahan manis lainnya.<ref>{{cite web|title=Focaccia Bread|url=http://www.bread-maker.net/Bread-Types/Focaccia-Bread.htm|accessdate=22 Maret 2012|archive-date=2012-07-20|archive-url=https://web.archive.org/web/20120720002338/http://www.bread-maker.net/Bread-Types/Focaccia-Bread.htm|dead-url=yes}}</ref> Focaccia manis lain dari [[Italia|timur laut]] adalah ''focaccia veneta'' ("focaccia Venesia"), kue khas tradisi [[Paskah]] [[Venesia]]: ini didasarkan pada telur, gula, dan mentega (bukan minyak zaitun dan garam) dan terlihat sangat mirip dengan panettone atau ke kue [[Venesia]] lain seperti [[pandoro]].
Di Puglia, daerah selatan [[Italia]], resep yang populer adalah focaccia barese. Resep ini meliputi tepung gandum durum, zaitun, [[tomat]], rosemary dan ditabur dengan garam. Ada pula versi yang menambahkan kentang ke dalam resep.<ref>{{Cite web|last=Tuscany|first=Tuscookany, cooking vacations|title=What is Italian Focaccia and their regional differences?|url=https://tuscookany.com/blog/what-is-italian-focaccia-and-their-regional-differences/|website=Tuscookany, cooking vacations Tuscany|language=en|access-date=2020-08-25|archive-date=2023-03-30|archive-url=https://web.archive.org/web/20230330215026/https://tuscookany.com/blog/what-is-italian-focaccia-and-their-regional-differences|dead-url=no}}</ref>
Di [[Provinsi Bolzano-Bozen|Tyrol Selatan]] dan di desa kecil [[Krimml]] di [[Austria]], yang biasa disebut ''Osterfochaz'' (di Krimml disebut Fochiz) adalah hadiah Paskah tradisional yang diberikan para wali baptis kepada anak-anak baptis mereka. Oleh karena itu, roti sedikit lebih tipis di tengah, untuk dimasukkan ke dalam telur Paskah berwarna.<ref>{{cite web |url=http://www.familien-feiern-feste.net/156d763.html |title=Ostern |publisher=Familien feiern Feste |date= |accessdate=2018-09-24 |archive-date=2022-05-28 |archive-url=https://web.archive.org/web/20220528075222/https://www.familien-feiern-feste.net/156d763.html |dead-url=no }}</ref>
== Focaccia al rosmarino ==
Baris 73:
<ref name="Bertoli Mauriello 2011">{{cite book | last=Bertoli | first=F.B. | last2=Mauriello | first2=F.M.R. | title=From a Rectory Kitchen | publisher=XULON Press | year=2011 | isbn=978-1-61904-695-5 | url=https://books.google.com/books?id=6xkyvIrPtB0C&pg=PA15 | page=15}}</ref>
<ref name="Orsini Orsini 2007">{{cite book | last=Orsini | first=G. | last2=Orsini | first2=J.E. | title=Italian Baking Secrets | publisher=St. Martin's Press | year=2007 | isbn=978-0-312-35820-4 | url=https://books.google.com/books?id=QS5PAQAAQBAJ&pg=PA113 | page=113}}</ref>
<ref name="LaStampa.it 2015">{{cite web | title=In via Saluzzo un locale consacrato al mollusco | website=[[La Stampa]] | date=November 2, 2015 | url=http://www.lastampa.it/2015/11/02/societa/cucina/reportage/a-tavola/recensione/in-via-saluzzo-un-locale-consacrato-al-mollusco-9ZLyjRVPkYHxunjOftUaLP/pagina.html | language=it | accessdate=March 4, 2016 | archive-date=2016-03-06 | archive-url=https://web.archive.org/web/20160306072814/http://www.lastampa.it/2015/11/02/societa/cucina/reportage/a-tavola/recensione/in-via-saluzzo-un-locale-consacrato-al-mollusco-9ZLyjRVPkYHxunjOftUaLP/pagina.html | dead-url=yes }}</ref>
<ref name="Blogo">{{cite web | url=http://www.gustoblog.it/post/7717/spuntini-veloci-focaccia-con-fichi-e-caprino | title=Spuntini veloci: focaccia con fichi e caprino | publisher=Blogo | date=September 20, 2011 | language=it | accessdate=4 March 2016 | archive-date=2019-01-23 | archive-url=https://web.archive.org/web/20190123223233/http://www.gustoblog.it/post/7717/spuntini-veloci-focaccia-con-fichi-e-caprino | dead-url=yes }}</ref>
<ref name="Ricette">{{cite book | last=Rossi | first=L. | last2=Verdi | first2=D. | last3=Gialli | first3=G. | title=Ricette del giorno: Antipasti | publisher=Bibliotheka Edizioni | series=Ricette del giorno | year=2014 | isbn=978-88-98801-59-6 | url=https://books.google.com/books?id=ePbnAgAAQBAJ&pg=PT41 | language=it | page=pt41}}</ref>
<ref name="Maldon 2012">{{cite book | title=Desert Island Dishes | publisher=Infinite Ideas | series=Infinite Ideas Series | year=2012 | isbn=978-1-908984-16-6 | url=https://books.google.com/books?id=2WgdAgAAQBAJ&pg=PA32 | page=32}}</ref>
<ref name="Mib">{{cite web | last=Mib | first=Ftse | title=Focaccia al rosmarino e prosciutto | website=Ticino News | url=http://www.ticinonews.ch/i-primi-di-emma/26639/focaccia-al-rosmarino-e-prosciutto | language=it | accessdate=March 4, 2016 | archive-date=2016-03-07 | archive-url=https://web.archive.org/web/20160307045656/http://www.ticinonews.ch/i-primi-di-emma/26639/focaccia-al-rosmarino-e-prosciutto | dead-url=yes }}</ref>
<ref name="Marcangelo Birch 1984">{{cite book | last=Marcangelo | first=J. | last2=Birch | first2=C. | title=Italian Vegetarian Cooking | publisher=Inner Traditions/Bear | year=1984 | isbn=978-0-89281-343-8 | url=https://books.google.com/books?id=tQm_PaNDSpgC&pg=PA94| page=94}}</ref>
<ref name="Fraioli 2009">{{cite book | last=Fraioli | first=J.O. | title=Pizza & Wine: Authentic Italian Recipes and Wine Pairings | publisher=Gibbs Smith, Publisher | year=2009 | isbn=978-1-4236-1250-6 | url=https://books.google.com/books?id=baUIS1m6SEkC&pg=PA81| page=81}}</ref>
<ref name="Riolo 2012">{{cite book | last=Riolo | first=A. | title=The Mediterranean Diabetes Cookbook | publisher=American Diabetes Association | year=2012 | isbn=978-1-58040-483-9 | url=https://books.google.com/books?id=RZbDBwAAQBAJ&pg=PA260 | page=260 | access-date=2019-01-23 | archive-date=2023-07-22 | archive-url=https://web.archive.org/web/20230722104935/https://books.google.com/books?id=RZbDBwAAQBAJ&pg=PA260 | dead-url=no }}</ref>
<ref name="Simonis 2010">{{cite book | last=Simonis | first=D. | title=Italy | publisher=Lonely Planet | series=Country Guide Series | year=2010 | isbn=978-1-74220-352-2 | url=https://books.google.com/books?id=rMkF_Lq8fyoC&pg=PA150 | page=150}}</ref>
<ref name="Bruce-Gardyne 2011">{{cite book | last=Bruce-Gardyne | first=L. | title=How To Cook for Food Allergies: Understand Ingredients, Adapt Recipes with Confidence and Cook for an Exciting Allergy-Free Diet | publisher=Pan Macmillan | year=2011 | isbn=978-1-905744-94-7 | url=https://books.google.com/books?id=MNEzIIeEKZ4C&pg=PA186| page=186}}</ref>
Baris 90:
<ref name="Barnett 1996">{{cite book | last=Barnett | first=A. | title=Examining Food Technology | publisher=Pearson Education | series=Examining Food Technology Series | year=1996 | isbn=978-0-435-42062-8 | url=https://books.google.com/books?id=5OJBX2vlMuUC&pg=PA44 | page=44}}</ref>
<ref name="Whitson Gjesteland Widen Hansen 2015 p. 73">{{cite book | last=Whitson | first=C. | last2=Gjesteland | first2=T. | last3=Widen | first3=M. | last4=Hansen | first4=K. | title=Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite | publisher=Agate Publishing, Incorporated | year=2015 | isbn=978-1-57284-746-0 | url=https://books.google.com/books?id=10P_BgAAQBAJ&pg=PT73 | page=pt73 }}</ref>
<ref name="Reinhart 2010">{{cite book | last=Reinhart | first=P. | title=American Pie: My Search for the Perfect Pizza | publisher=Potter/TenSpeed/Harmony | year=2010 | isbn=978-1-60774-090-2 | url=https://books.google.com/books?id=rB5vKf11ILoC&pg=PA235 | page=235 | access-date=2019-01-23 | archive-date=2023-07-22 | archive-url=https://web.archive.org/web/20230722104936/https://books.google.com/books?id=rB5vKf11ILoC&pg=PA235 | dead-url=no }}</ref>
}}
Baris 98:
== Pranala luar ==
{{Commons category|Focaccia}}
* [http://cookingengineer.wordpress.com/2011/07/07/foccacia-italian-bread/ Cookingengineer.wordpress.com] {{Webarchive|url=https://web.archive.org/web/20230722104936/https://cookingengineer.wordpress.com/2011/07/07/foccacia-italian-bread/ |date=2023-07-22 }}
{{Roti Italia}}
| |||