In Tuscany, near the border with Umbria (basically between the provinces of Arezzo and Perugia), where we call focaccia, "ciaccia", we make "ciaccia con lo zucchero". it's basically the same of a simple, white, salty focaccia, but it is SHOWERED with sugar as soon as it comes out of the oven, so the sugar part melts, part caramelizes, and you get this big lumps of sugar on top of the ciaccia and the contrast between the salty dough and the sugar on top is epic. When i was a kid it was the best merenda ever.
You know what. God bless Eva for thinking of children. ❤. They eat enough industrial feed meals. These focaccia are the best I have ever seen. What a great treat ❤🥰🥰🥰💜❤️🩹👍👍👍 Excellence Eva. 🤛👌👌👌🇮🇹♥️🙋♀️
My 21 year old daughter is the foccacia expert in our family! She makes is several times a month and often gifts it to friends and my husband's co-workers. She does plain (dusted with kosher salt), with paremsan & asiago cheese or with roasted garlic. We have discussed doing a sweet foccacia with cinnamon & sugar, so this video is perfectly timed. Love you guys and love your videos!❤😊
My friend's uncle in Sicily grows those "strawberry grapes." They are out of this world like no other grape I have ever tasted. I can only imagine that recipe with those grapes. 😋 He makes juice from them, too. Mamma mia. Grazie amici! Buon appetito! 🙏♥️👍🏼👍🏼
I don't want speak for her, and could be totally wrong, but I'm getting the feeling that Eva is hinting around that she wants to have some little ones join your family... 🤣
We used blackberries, huckleberries, plums, apricots, peaches, and many other summer fruits in both the sandwiched between dough and mixed into the batter styles. Ive used preserved fruit (rehydrated dried or canned) in the sandwich style or canned and stored fruit in the batter style. If you strain home made yoghurt thats fermented 24 hours, you get something similar to the acidic soft cheese. Must be full fat milk though or it gets "grainy".
I’m extremely jealous of the room that is on the other side of your kitchen with the floor to ceiling windows. Please consider making a “short” video someday in this room showing the landscape. I always listen to what you’re both saying, but I often stare at the background and daydream about what your beautiful backyard looks like. Cool video!!!
@@brockreynolds870 That’s even better. I want a backyard in the desert with nothing going on. Right now, I’m looking out my back window into my backyard which is nicely landscaped, but I can see my neighbor’s house. If they’re living in the middle of nowhere without a neighbor in sight, that’s awesome. I want to see what the view looks like, even if it’s just sand, rocks and cactuses. 🌵🌵🌵🌵🌵🌵
@@brockreynolds870 Thanks! Those trees are already on my list! I appreciate you mentioning them because it just reinforces my desire to buy some. I’ve seen some ten years old trees that block everything!
Most traditional food is healthy, just because olive garden changed the perception of italian food doesn't mean it's unhealthy in the right quantities.
We made the sweet foccacia with apples and raisins. It was Great! Not too sweet, but packed with flavor. Being half Sicilian raisins and pine nuts are in my wheel house so we started off on the right foot. Thanks for sharing that with us, it will stay in our recipes.
Up here in Northern Utah, some of us grow grapes in our back yard gardens. The best time to pick and use them is just after the 1st freeze. They almost overnight 2x or more in sweetness.
Of course it would be the best system, the most practical and it doesn't cost anything. But not everyone has a native speaker in the house, wife or husband, as in Harper's case. 😊 Or live for some time in the country where that language is spoken, with native-speaking friends. PS: In the case of Harper and Eva, it is a win-win situation for both of them.
Unless that native speaker wants to practice her English all the time. ("Get a Russian girlfriend," they said. "You'll pick it up in no time," they said.)
This was another great video. 👏Learning about “real” Italian food is a joy. I love learning new recipes from other countries from people who are from that country. Not a professional chef who makes a mockery of the authentic food. I’m 67 years old and I absolutely love your videos. They bring me joy, and I look forward to seeing you every Sunday. I am definitely trying the apple recipe. It looks amazing!! ❤❤❤❤
Years ago, I used to get a plain focaccia from the grocery store, put butter, sugar and cinnamon on it and then broil it until the sugar started to caramelize. So I was familiar with dessert focaccia. Now, no stores near me have plain focaccia (it’s always rosemary and/or olive ones), so I haven’t had it in a long time.
That last one reminds me of a Christmas flatbread I make using rosemary and thyme, figs, and cranberry. I mix stuffing into the middle of two loaves to kind of sandwich all the flavors. It’s because I used to make sandwiches with all the leftovers and I thought how can I skip the step, it’s a wonderful Frankenstein invention and it always comes out wonderful I actually want to get away from Sasha and try to figure out how to do something that’s closer to Yorkshire but for it to be the size that I wanted to be in like a sheet tray I’m running if anybody has any I’m down to hear it and I’m not against hybrid. Nothing has to be absolute.
Watching this great video I believe I saw an ad for your cookbook? Do you have one yet? I cannot seem to find it. I think it is in Walmart? The icon was so tiny that I couldn't read it. My last 60th birthday is coming up in two weeks and I have asked for this book. Please let me know if it exists! I still remember some of the most fantastic recipes Eva made when you lived in Maine. Especially the eggplant recipes, which being Calabrian ( near Eva's town) I absolutely crave! I love and look forward to your videos all the time. I especially like that Eva suggested to give children a healthy snack like this sweet focaccia. Italians are so sensible about things like that.
6:50 my brother actually lived shortly in Alessandria about ten years ago, we're Argentine grandsons of an Italian, he was working in Netherlands, but took a couple of months so he could stay in Alessandria doing his papers for the Italian citizenship (much easier to do there than in Argentina), he remembers the focaccia dolce quite fondly :)
Schiacciata toscana. We made it at the end of grapenseason when the grapes were sweeter. Added rosemary and sugar in our wood fired oven. We ate it for bk lunch and dinner as the season was short. Amlittle vin santo too
Guys you have to try and make one with ricotta Canolli filling. My go to essence is ruf brand almond which comes in the little glass vial super potent and amazing along with some vanilla and some orange zest. Raisins chopped rough and soaked in a mix of brandy and masala. Bellissima
In San Francisco Liguria bakery only makes and sells focaccia and they make a raisin focaccia The kids like it because it’s sweet. I prefer tomato and onions. Thanks for the video.
I love your videos and was so excited when I saw you were going to make sweet focaccia recipes. I was hoping you’d make a chocolate focaccia and make my dreams come true.😢
La schiacciata all'uva toscana è una focaccia deliziosa con quel gusto dolce- salato così particolare. Buonissima! Però meglio usare uva da vino piuttosto che uva da tavola.
My Sicilian Grandmother would make what I believe to be a focaccia. She would make a dough, let it rise, punch it down and after it rose a second time she would push a piece of sardine and onion into the dough until the pan was full , then drizzle it with olive oil and sprinkle it with parmesan cheese. When she baked it, it stunk up the whole house! We called it "stinky bread" and we all fought over every last piece. It sure was good! I can close my eyes and still smell and taste it. Miss you maw maw
I love that Eva doesn’t wash her hands when working the dough until she’s finished kneading it! Thank you for that! 😊 Although there are exceptions, dough recipes feel very fake to me when the person showing them always has clean hands.
Just made a plum prosciutto foccacia last week. Delish! My favorite is Concord grape with rosemary, sadly, I can only make it in Sept...when they're in season.
Thanks for the heads up on Tuscan bread. I really enjoy watching you cook. It reminds me of talking to my Italian landlord from grad school while she cooked. Although it was many years ago, I use kitchen tricks she showed me all the time. Best of luck with your channel.
I was thinking about signing up for Rosetta Stone so I went ahead and used your link. Same price as some other offers I had but I liked the idea of supporting you .
Just found your show... extremely informative and hilarious! I was already a pasta grammarian and didn't know it, I was just watching the wrong shows (except Vincenzo's). Love a good challenge and making great food etc. I've had a lot of fun starting to watch your videos going years back, good job and thank you! My merch cart is loaded and next will be learning a new cooking technique. 🎉👍😁👩🏻🍳
Oooo, I can think of so many yummy fruits that would be good this way! Even tomatoes! What about concord grapes? I think I would even excuse the little seeds in them! lol
As the climates are fairly similar, Maine Blueberries might be very good, but I really think you should try the swedish or finnish blueberries that the Brits call Bilberries before you name the champion Blueberry variety.
I seriously need to try these recipes. Very interesting how the second, the apple focaccia seems to be made with a different dough than the regular, savoury focacce. It reminds me of French clafoutis or the simple, probably German-influenced sheetcakes that we often make in my family with a dough that is close to sponge cake. Would it be sacrilege to add some spice, say, vanilla sugar or cinnamon to the olive oil mix in the first recipe?
On the note of using blueberries: I would love to see a follow up video on how she might use American ingredients and/or techniques in her cooking. Maybe she finally found a food that she was willing to put peanut butter in, besides just eating it with a spoon. Or using the local chilies for a twist on a hometown recipe. Would definitely watch.
uva fragola is a very hardy plant, it can grow pretty much everywhere in italy, get some! I grow it in my garden and every ear in september or october i get a lot of fruits just from a single plant. It's great, it has a strong acid and sweet taste and so many uses. you can make the sweet focaccia, sure, but it's also perfect for jams (adding a single apple in it for the texture) and to make the (sadly) banned and illegal fragolino, one of the best red wines you could ever wish to drink IMHO. it's been made illegal to sell, but you can still produce it at home for personal use, sadly what you find in stores now is only red wine with strawberry aroma (strawberry = fragola, like "uva fragola" that means "strawberry grape"). Fragolino has been banned mostly to preserve local varieties of grapes, it has been said that it's also because of methanole produced in the making of the wine, but it can be avoided removing seeds and peels of the fruit. I would really love to taste some real fragolino someday.
@@marykoufalis7666she’s probably 65ish, I had my daughter at 23 and some of my friends earlier, but not teenage 😂 we’re all atheists so no religious pressure
Eva, if your order either concord grapes or get the small Moscato grapes (Whole Foods often had then in summer in AZ), they will taste better in that last focaccia
Ooh I could imagine dates or plums in the schiacciata. Or maybe some preserved morello cherries or even peach slices. Stewed/baked pear too. I keep adding to this comment as I'm on a bit of a brainstorm here...
I have to try the last one with our Swedish blueberries, and yes, they are superior to American blueberries. However, you'll probably have to go to Sweden, Norway, Finland or Canada to get them. I guess you can find them in Russia as well, but who wants to go there? Actually, most Canadians have not really been aware of how good blueberries they have, so they haven't been picking them...
We pick our blueberries! When I was a kid, we would go camping in an area especially to pick blueberries. And wild Canadian blueberries are readily available in grocery stores. We just don't like to brag 😊
@@MyFocusVaries Hmmm. 🤫I may have confused blueberries with cloudberries. You have some delicious berries that you don't have any tradition of picking for some reason.
@@FredrikGranlundkayaker Cloudberries (Rubus chamaemorus) (similar to raspberry in appearance) are picked less because they're much less common in the wild.
Salt Tax. I was told by a local in Tuscana that the 'special' flavor of the Tuscan bread dates back to a kind of general protest against an imposed salt tax - back in the day (no, I haven't verified this, but sounds reasonable.)
Canadian wild blueberries are also amazing. I imagine they are the same as in Maine. Smaller than from the grocery store, but with so much more flavour! I want to try making a sweet focaccia with cinnamon sugar. Like a cross between focaccia and a beaver tail. I think in America, beaver tails are called elephant ears. I hope Eva doesn't think that would be a bad idea. I do know she loves cinnamon, as do I.
I agree with Eva. The best in the world are wild blueberries freshly raked on blueberry barrens throughout Maine and the Canadian Maritime provinces,🫐🫐🫐
I have been watching your channel and I really enjoyed it! Great job! 🎉 I am curious if you, guys, are adventurous in your “off screen” foodie lives? Do you enjoy trying different cuisines, in restaurants or in the kitchen? If yes, which ones you feel more facilitated with?
Absolutely! In fact, we generally refuse to eat Italian food out of the home, we would always rather eat something we can't make ourselves. Particularly drawn to Japanese, Mexican, African, and all of the Mediterranean cuisines.
Per la schiacciata all' uva toscana si usa l' uva canaiola con acini piccoli e semi minuscoli,in sostituzione meglio uva nera da vino...comunque buonissima !!
Cao Harper & Eva im glad you two are still doing well and thanks for letting me know about those blue berrys i might do that myself with my next foccacia, love you both and hopefully sometime soon we get some recepies from amalfi on your channel.
In Tuscany, near the border with Umbria (basically between the provinces of Arezzo and Perugia), where we call focaccia, "ciaccia", we make "ciaccia con lo zucchero". it's basically the same of a simple, white, salty focaccia, but it is SHOWERED with sugar as soon as it comes out of the oven, so the sugar part melts, part caramelizes, and you get this big lumps of sugar on top of the ciaccia and the contrast between the salty dough and the sugar on top is epic. When i was a kid it was the best merenda ever.
You know what. God bless Eva for thinking of children. ❤.
They eat enough industrial feed meals. These focaccia are the best I have ever seen. What a great treat ❤🥰🥰🥰💜❤️🩹👍👍👍
Excellence Eva. 🤛👌👌👌🇮🇹♥️🙋♀️
My 21 year old daughter is the foccacia expert in our family! She makes is several times a month and often gifts it to friends and my husband's co-workers. She does plain (dusted with kosher salt), with paremsan & asiago cheese or with roasted garlic. We have discussed doing a sweet foccacia with cinnamon & sugar, so this video is perfectly timed. Love you guys and love your videos!❤😊
You’re very lucky, they all sound delicious. 😊
My friend's uncle in Sicily grows those "strawberry grapes." They are out of this world like no other grape I have ever tasted. I can only imagine that recipe with those grapes. 😋 He makes juice from them, too. Mamma mia.
Grazie amici! Buon appetito! 🙏♥️👍🏼👍🏼
I don't want speak for her, and could be totally wrong, but I'm getting the feeling that Eva is hinting around that she wants to have some little ones join your family... 🤣
We used blackberries, huckleberries, plums, apricots, peaches, and many other summer fruits in both the sandwiched between dough and mixed into the batter styles.
Ive used preserved fruit (rehydrated dried or canned) in the sandwich style or canned and stored fruit in the batter style.
If you strain home made yoghurt thats fermented 24 hours, you get something similar to the acidic soft cheese. Must be full fat milk though or it gets "grainy".
I’m extremely jealous of the room that is on the other side of your kitchen with the floor to ceiling windows. Please consider making a “short” video someday in this room showing the landscape. I always listen to what you’re both saying, but I often stare at the background and daydream about what your beautiful backyard looks like. Cool video!!!
They're living in Arizona Desert. It can't be that much going on.
@@brockreynolds870 That’s even better. I want a backyard in the desert with nothing going on. Right now, I’m looking out my back window into my backyard which is nicely landscaped, but I can see my neighbor’s house. If they’re living in the middle of nowhere without a neighbor in sight, that’s awesome. I want to see what the view looks like, even if it’s just sand, rocks and cactuses. 🌵🌵🌵🌵🌵🌵
@@Lettuce-and-Tomatoes Look into green giant arborvitae. You won't see your neighbors at all
@@brockreynolds870 Thanks! Those trees are already on my list! I appreciate you mentioning them because it just reinforces my desire to buy some. I’ve seen some ten years old trees that block everything!
@@Lettuce-and-Tomatoes They will do it in 7 years.
You are a lucky man, married to Italian chef who is so nice! How can you stay so fit is the puzzle!!!
Most traditional food is healthy, just because olive garden changed the perception of italian food doesn't mean it's unhealthy in the right quantities.
@@nicolocorbellani9807 ofcourse but I would eat tons of your food! 🤣
Sweet foccacia is new for me
It's one of my favorite breads .
Thank you so much .
🩷🩵🌞✨️😋
We made the sweet foccacia with apples and raisins. It was Great! Not too sweet, but packed with flavor. Being half Sicilian raisins and pine nuts are in my wheel house so we started off on the right foot. Thanks for sharing that with us, it will stay in our recipes.
Ooh, could you imagine making that last one with cherries. That would be so lush.
Imagine that last one with pitted Bing cherries instead of grapes 😋
Ooh! I like the way You think! 😋❤
@@donnalamb5830 I was thinking the same thing as she was making it!!!
I was thinking sliced peaches 🍑 or plums.
@@tony_25or6to4 ooooohhhh great idea for summer!
@@tony_25or6to4 yummy!!!
Up here in Northern Utah, some of us grow grapes in our back yard gardens. The best time to pick and use them is just after the 1st freeze. They almost overnight 2x or more in sweetness.
you have the beginnings of ice wine
@@qawsedrf23I was thinking just that. I got a bottle from the Mosel region of Germany once.
It's a perfect dessert wine. 😊
The best language learning system is having a native speaker in the house to interact with.. 😆😆😆
Of course it would be the best system, the most practical and it doesn't cost anything. But not everyone has a native speaker in the house, wife or husband, as in Harper's case. 😊 Or live for some time in the country where that language is spoken, with native-speaking friends.
PS: In the case of Harper and Eva, it is a win-win situation for both of them.
Exactly.
Unless that native speaker wants to practice her English all the time. ("Get a Russian girlfriend," they said. "You'll pick it up in no time," they said.)
I bet getting a kiss is probably good motivation as well!
hajde!
This was another great video. 👏Learning about “real” Italian food is a joy. I love learning new recipes from other countries from people who are from that country. Not a professional chef who makes a mockery of the authentic food. I’m 67 years old and I absolutely love your videos. They bring me joy, and I look forward to seeing you every Sunday. I am definitely trying the apple recipe. It looks amazing!!
❤❤❤❤
The apple focaccia is amazing 😍😍😍
Rosetta is how I learned and I’m now giving myself a refresher to bring it back before my next Italian trip. Working on my French too.
Years ago, I used to get a plain focaccia from the grocery store, put butter, sugar and cinnamon on it and then broil it until the sugar started to caramelize. So I was familiar with dessert focaccia. Now, no stores near me have plain focaccia (it’s always rosemary and/or olive ones), so I haven’t had it in a long time.
Focaccia is SO simple make, now you can DIY!
That last one reminds me of a Christmas flatbread I make using rosemary and thyme, figs, and cranberry. I mix stuffing into the middle of two loaves to kind of sandwich all the flavors. It’s because I used to make sandwiches with all the leftovers and I thought how can I skip the step, it’s a wonderful Frankenstein invention and it always comes out wonderful I actually want to get away from Sasha and try to figure out how to do something that’s closer to Yorkshire but for it to be the size that I wanted to be in like a sheet tray I’m running if anybody has any I’m down to hear it and I’m not against hybrid. Nothing has to be absolute.
Watching this great video I believe I saw an ad for your cookbook? Do you have one yet? I cannot seem to find it. I think it is in Walmart? The icon was so tiny that I couldn't read it. My last 60th birthday is coming up in two weeks and I have asked for this book. Please let me know if it exists!
I still remember some of the most fantastic recipes Eva made when you lived in Maine. Especially the eggplant recipes, which being Calabrian ( near Eva's town) I absolutely crave! I love and look forward to your videos all the time. I especially like that Eva suggested to give children a healthy snack like this sweet focaccia. Italians are so sensible about things like that.
Yes, it exists and you can pre-order it!
6:50 my brother actually lived shortly in Alessandria about ten years ago, we're Argentine grandsons of an Italian, he was working in Netherlands, but took a couple of months so he could stay in Alessandria doing his papers for the Italian citizenship (much easier to do there than in Argentina), he remembers the focaccia dolce quite fondly :)
Oregon grows some seriously good berries. The Marion berry was hybridized here. OK, now I'm hungry.
Schiacciata toscana. We made it at the end of grapenseason when the grapes were sweeter. Added rosemary and sugar in our wood fired oven. We ate it for bk lunch and dinner as the season was short. Amlittle vin santo too
Guys you have to try and make one with ricotta Canolli filling. My go to essence is ruf brand almond which comes in the little glass vial super potent and amazing along with some vanilla and some orange zest. Raisins chopped rough and soaked in a mix of brandy and masala. Bellissima
Great suggestion!
In San Francisco Liguria bakery only makes and sells focaccia and they make a raisin focaccia The kids like it because it’s sweet. I prefer tomato and onions. Thanks for the video.
I love your videos and was so excited when I saw you were going to make sweet focaccia recipes. I was hoping you’d make a chocolate focaccia and make my dreams come true.😢
Just ordered your cookbook from Walmart. Thank you!
I didn't know about these sweet focaccia, even if I live not far from Alessandria and Genova. Good job!
American blueberries! Finally something that Eva admits is better in the US😂😂💙
I love how Harper describes how the food tastes.❤
OMG! I cant believe I'm today years old when I learned you could just wet the parchment paper so it doesnt flop around on the baking tray
La schiacciata all'uva toscana è una focaccia deliziosa con quel gusto dolce- salato così particolare. Buonissima! Però meglio usare uva da vino piuttosto che uva da tavola.
perfettamente d'accordo. Perchè se non trovi l'uva fragola in America ci sarà l'uva americana, ma nera mi raccomando!
Make focaccia with Concord grapes. They are super sweet and candy like. My favorite grape!🎉🎉🎉🎉
Children, Eva??? Yes, please! 🥰
Yes! Eva was hinting at kids but Harper did not take the bait
WW3 is on the horizon so why would anyone want to have a child these days
That 2nd one is like a genoise cake with fruit added, and olive oil instead of butter.
I am drooling after this episode.
My Sicilian Grandmother would make what I believe to be a focaccia. She would make a dough, let it rise, punch it down and after it rose a second time she would push a piece of sardine and onion into the dough until the pan was full , then drizzle it with olive oil and sprinkle it with parmesan cheese. When she baked it, it stunk up the whole house! We called it "stinky bread" and we all fought over every last piece. It sure was good! I can close my eyes and still smell and taste it. Miss you maw maw
Sicilian pizza.
Sicilian pizza
I can’t wait to try these !!l
They must be
delectable !!!
That's a really nice photo of Eva with the blueberries.
I have a friend who is an amazing cook, and he's made us grape focaccia. So delicious. These all look beautiful ❤️
I thought those were cherries when I saw the thumbnail. sweet cherries would be amazing in a focaccia.
I love that Eva doesn’t wash her hands when working the dough until she’s finished kneading it! Thank you for that! 😊 Although there are exceptions, dough recipes feel very fake to me when the person showing them always has clean hands.
10:22 thank you Harper
Baking Powder and soda
BIG DIFFERENCE haha
Just made a plum prosciutto foccacia last week. Delish!
My favorite is Concord grape with rosemary, sadly, I can only make it in Sept...when they're in season.
You could freeze some grapes!
@MyFocusVaries tried that...the grapes don't survive thawing out too well.
@@janetgerney2094 I've done it for jam and other cooking purposes.
Thanks for the heads up on Tuscan bread. I really enjoy watching you cook. It reminds me of talking to my Italian landlord from grad school while she cooked. Although it was many years ago, I use kitchen tricks she showed me all the time. Best of luck with your channel.
Amica! If you need tart and juicy? Cranberry or Raspberry? served with goat cheese and pancetta?!? Mama Mia!
You've brought focaccia recipes to my attention that I never knew existed. Thank you!
I bet that last one would be good with currants, too!
The focaccia was a magnet to me, and I do think I am first to be magnetized.
Love the scrunchy wet parchment paper tip!
I’m going to make that apple focaccia! Yummo!
It's funny, in Spanish, we also use the word vendimia 😊
I was thinking about signing up for Rosetta Stone so I went ahead and used your link. Same price as some other offers I had but I liked the idea of supporting you .
Just found your show... extremely informative and hilarious! I was already a pasta grammarian and didn't know it, I was just watching the wrong shows (except Vincenzo's). Love a good challenge and making great food etc.
I've had a lot of fun starting to watch your videos going years back, good job and thank you! My merch cart is loaded and next will be learning a new cooking technique.
🎉👍😁👩🏻🍳
Fabulous podcast! Thank you. You are a great ambassador for Turkey.
C'mon Harper!! Save some for the Children!!😂❤
Focaccia was really popular here in the DMV in the late 90's early 2000's . Now it's not so easy to find. I miss focaccia ❣️
I don't know how Italian's have any room for dessert honestly. I would overdose on pasta and die happily. Buon Appetito 💚🤍❤
Schiacciata all’uva is the squeezing of the grapes? Seems like a big pop tart, only delicious. Buonissima! Brava Eva! Grazie, Harper! ❤
Oooo, I can think of so many yummy fruits that would be good this way! Even tomatoes! What about concord grapes? I think I would even excuse the little seeds in them! lol
As the climates are fairly similar, Maine Blueberries might be very good, but I really think you should try the swedish or finnish blueberries that the Brits call Bilberries before you name the champion Blueberry variety.
The ultimate pop tart.
Love the variations on foccacia! Brava!
God bless Eva for thinking of children ♥️ let her be.
I made a cinnamon roll style focaccia with a mascarpone icing
I've actually had this thought! Thank you guys for sharing this :D
From the thumbnail I was expecting amerena cherries- but this looks amazing as well!
I seriously need to try these recipes. Very interesting how the second, the apple focaccia seems to be made with a different dough than the regular, savoury focacce. It reminds me of French clafoutis or the simple, probably German-influenced sheetcakes that we often make in my family with a dough that is close to sponge cake. Would it be sacrilege to add some spice, say, vanilla sugar or cinnamon to the olive oil mix in the first recipe?
On the note of using blueberries: I would love to see a follow up video on how she might use American ingredients and/or techniques in her cooking. Maybe she finally found a food that she was willing to put peanut butter in, besides just eating it with a spoon. Or using the local chilies for a twist on a hometown recipe. Would definitely watch.
uva fragola is a very hardy plant, it can grow pretty much everywhere in italy, get some! I grow it in my garden and every ear in september or october i get a lot of fruits just from a single plant.
It's great, it has a strong acid and sweet taste and so many uses.
you can make the sweet focaccia, sure, but it's also perfect for jams (adding a single apple in it for the texture) and to make the (sadly) banned and illegal fragolino, one of the best red wines you could ever wish to drink IMHO. it's been made illegal to sell, but you can still produce it at home for personal use, sadly what you find in stores now is only red wine with strawberry aroma (strawberry = fragola, like "uva fragola" that means "strawberry grape"). Fragolino has been banned mostly to preserve local varieties of grapes, it has been said that it's also because of methanole produced in the making of the wine, but it can be avoided removing seeds and peels of the fruit.
I would really love to taste some real fragolino someday.
I was 42 when I gave birth. Now I have 2 beautiful grandchildren and I am not too old to enjoy them!
I'm sorry, you were 42 when you gave birth and you already have grandkids?
@@marykoufalis7666she’s probably 65ish, I had my daughter at 23 and some of my friends earlier, but not teenage 😂 we’re all atheists so no religious pressure
She's too old to have a child. Glad it worked for you. But having been the child of a 43 year old mother wasn't fair for me in the long run.
I ordered your book cannot wait it to arrive!
Actually, I have had that very thought. I bake focaccia fairly often and have wondered about how to make a sweet version.
A minute into the video and I I thought to myself. Ava, looks like she's not into this anymore. She would make a great mother.
Because Eva is Italian were Children are a Blessing ... Hint, Hint ... Hint 😉
Eva, if your order either concord grapes or get the small Moscato grapes (Whole Foods often had then in summer in AZ), they will taste better in that last focaccia
I have had that exact, specific thought! Sweet focaccia is the dream
Ooh I could imagine dates or plums in the schiacciata. Or maybe some preserved morello cherries or even peach slices. Stewed/baked pear too.
I keep adding to this comment as I'm on a bit of a brainstorm here...
I have to try the last one with our Swedish blueberries, and yes, they are superior to American blueberries. However, you'll probably have to go to Sweden, Norway, Finland or Canada to get them. I guess you can find them in Russia as well, but who wants to go there?
Actually, most Canadians have not really been aware of how good blueberries they have, so they haven't been picking them...
We pick our blueberries! When I was a kid, we would go camping in an area especially to pick blueberries. And wild Canadian blueberries are readily available in grocery stores. We just don't like to brag 😊
@@MyFocusVaries Hmmm. 🤫I may have confused blueberries with cloudberries. You have some delicious berries that you don't have any tradition of picking for some reason.
@@FredrikGranlundkayaker Cloudberries (Rubus chamaemorus) (similar to raspberry in appearance) are picked less because they're much less common in the wild.
Eva spelling her name in olive oil at 15:47 and that grape focaccia looks like a giant pop tart.
Focaccia dough is my go to dough. Side bread? Check. Different savory pastry styles? Check. Dessert? That's next!
Salt Tax. I was told by a local in Tuscana that the 'special' flavor of the Tuscan bread dates back to a kind of general protest against an imposed salt tax - back in the day (no, I haven't verified this, but sounds reasonable.)
Canadian wild blueberries are also amazing. I imagine they are the same as in Maine. Smaller than from the grocery store, but with so much more flavour!
I want to try making a sweet focaccia with cinnamon sugar. Like a cross between focaccia and a beaver tail. I think in America, beaver tails are called elephant ears. I hope Eva doesn't think that would be a bad idea. I do know she loves cinnamon, as do I.
I agree with Eva. The best in the world are wild blueberries freshly raked on blueberry barrens throughout Maine and the Canadian Maritime provinces,🫐🫐🫐
Complimenti Eva and Harper.
Eva fai assaggiare ad Harper la vera bevanda di uva fragola, squisita.
Just preordered your book😊❤❤
I luv this show
I have been watching your channel and I really enjoyed it! Great job! 🎉
I am curious if you, guys, are adventurous in your “off screen” foodie lives? Do you enjoy trying different cuisines, in restaurants or in the kitchen? If yes, which ones you feel more facilitated with?
Absolutely! In fact, we generally refuse to eat Italian food out of the home, we would always rather eat something we can't make ourselves. Particularly drawn to Japanese, Mexican, African, and all of the Mediterranean cuisines.
OOOOO maybe cranberries instead of grapes? I think I might try this.
Eva, you should try Quebec blueberries, especialy those from Lac St-Jean, smaller than US one but sweeter and great taste.
Wow! Eva you always outdo yourself! Thank you! 🙂👍👍You both would make beautiful children! Hint, hint...........
Concord grapes would be more like what is used in Italy and would be fairly easy to find in the US.
My grandfather came from Canne in Calabria and one of or favorite Easter time foods are spinach pies.Have you ever heard of or made them?
Beautiful recipes….TY
Per la schiacciata all' uva toscana si usa l' uva canaiola con acini piccoli e semi minuscoli,in sostituzione meglio uva nera da vino...comunque buonissima !!
Cao Harper & Eva im glad you two are still doing well and thanks for letting me know about those blue berrys i might do that myself with my next foccacia, love you both and hopefully sometime soon we get some recepies from amalfi on your channel.
03:33
_"If you want to give a sweet snack to your children..."_
*_"What is it with you and children?"_*
These two are gonna be parents shortly.
He sounded adamantly against it
Please please please tell me where you got your table cheese grinder? It looks way better then what I’ve been using!
Lemmie zie quando non avevano l'uva usavano frutti rossi o more e mirtilli per fare la focaccia dolce. Qui da noi la chiamano "pinsa con l'uva"
You both put a smile on my face! If a person is watching their blood sugar though, these recipes out. What flour do you use in these recipes?
I'll just use a keto focaccia recipe and zero carb sweetener and berries instead of grapes. It won't be identical but will be good.
She said she's using 00 in one; in North America, all purpose is our substitute. In another she uses bread flour.