No, this isn’t pizza bread. Once you flatten the dough, pizza bread is not fluffy. Besides pizza bread cannot absorb olive oil. Ah the focaccia! Drizzle it with extra virgin and dunk the last few bites into the remaining oil on your plate. With cheese and olive flavours mingling, wash it down with a glass of red wine. Livi asked me once if I could never have anything Hungarian again, what cuisine would I pick instead? I didn’t have to think long, I picked Italian. That is the beauty of living in Canada! You get exposure to all types of cuisines and cultures. Food breaks down barriers and brings people together.

The cheese must be Grana Padano, it tastes very much like Parmigiano-Reggiano, in fact they are side by side at the deli section. Padano is cheaper, but the main reason I want it here is Padano is soft and easy to slice. For focaccia, the cheese is best if sliced. You can’t have too much cheese on focaccia. As for the bread, well it is THE bread! As you can see Eva’s Egg Bread lives on in wondrous ways. 

Focaccia Bread

1 batch of Egg Bread dough
1/3 of Grana Padano [cheese] wedge
1/2 cup pitted blue olives, cut half
1 red pepper, chopped
1/2 red onion sliced
1 beaten egg for egg wash

  • Following instruction, assemble 1 batch of egg bread dough.
  • Let it rise until doubled.
  • Line a baking sheet with parchment paper
  • Meanwhile slice the cheese, cut the olives in half, chop the red pepper and slice the onion.
  • When the dough doubles, punch down.
  • Divide the dough in half and roll up two baguettes.
  • Place both baguettes on the prepared pan.
  • Flatten down, and brush the tops with egg wash.
  • Arrange the cheese and vegetables on top.
  • Set the timer for 20 minutes.
  • Next, turn the oven to 500F and set the timer for 9 minutes.
  • Place the focaccia in the preheated oven.
  • Set the timer for 5 minutes.
  • Reduce heat to 375F and bake for 10-12 minutes or until the bottom gets a healthy brown color.
  • Remove from heat and slide the focaccias on a wire rack to cool somewhat.
  • To serve, cut and drizzle with olive oil. 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!