Shicaccia?

Question

My friend made these amazing apps at her last party, I thought they were focaccia but she said they were shicaccia. Is there a difference and if so, what is it? I have never heard of shicaccia!

THANKS in advance!

Answer 1

I just googled it, and it says it's a small pizza.

Funny thing is, that word doesn't exist in Italian -- there's no "sh" sound spelled like that. It would either be "cicaccia" or "scicaccia", but I can't find words like either of them.

Another American invention?

If I find anything else, I'll add it.

Answer 2

GRAPE, STILTON CHEESE AND WALNUT FOCCACIA

A delicious appetizer or antipasto!

INGREDIENTS:

1 recipe of plain focaccia dough

1 tablespoon olive oil

1/4 pound seedless green grapes

1/4 pound seedless red grapes BR> 4 ounces Stilton cheese, crumbled BR> 1 cup roasted walnuts

1 egg, beaten

PREPARATION:

Preheat the oven to 375 degrees. Using your fingers, press the focaccia dough out into a 12 circle, about 1/4-inch thick, onto a round baking sheet. Brush the dough with olive oil. Season the bread with salt and white pepper. Press the grapes into the dough, leaving a 1-inch border around the edges. Sprinkle the cheese and walnuts over the dough.

Brush the edges of the dough with the egg wash. Bake the focaccia for 25 minutes or until golden brown. Place the whole focaccia on a wooden board and slice.

Yield: 1 (12-inch) focaccia

CHEESE AND JALAPENO FOCCACIA

INGREDIENTS:

2 cups (or more) bread flour

1 envelope fast-rising dry yeast

1 teaspoon salt

1 1/2 teaspoons sugar

3/4 cup hot water (125¡F. to 130¡F.)

1 tablespoon plus 2 teaspoons

olive oil

Cornmeal

1 cup hard jack cheese, grated [can substitute gruyere or romano]

1/2 cup diced pickled jalapeno, diced or Mezzetta¨ jalapeno nacho rings

PREPARATION:

Blend 2 cups flour, yeast, salt and sugar in processor. Combine hot water and 1 tablespoon oil in glass measuring cup. With machine running, add water mixture through feed tube and process until elastic and uniformly moist dough forms that just cleans inside of work bowl, about 40 seconds. If dough is sticky, add more flour by tablespoons, incorporating each addition before adding next. If dough is dry, add water by tablespoons, incorporating each addition before adding next. Gather dough into ball. Transfer to greased bowl, turning to coat entire surface. Cover with damp towel and let rise 30 minutes.

Grease 12-to 14-inch pizza pan or baking sheet. Sprinkle with cornmeal. Punch dough down and knead until smooth. Cover and let rest 10 minutes. Roll out dough on lightly floured surface pan. Dimple surface with fingertips. Spread remaining 2 teaspoons oil over. Sprinkle with cheese and jalapenos. Sprinkle lightly with salt and pepper. Let rise 30 minutes.

Preheat oven to 400¡F. Bake bread until golden, about 20 minutes. Cut hot bread into wedges and serve.

16 Servings

SEMOLINA FOCACCIA WITH BELL PEPPERS, SUN-DRIED TOMATOES, AND GARLIC CONFIT

INGREDIENTS:

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast

1/2 teaspoon sugar

1 cup lukewarm water

3 1/2 cups semolina flour (durum wheat flour, available at specialty Foods shops)

1 teaspoon table salt

a 4-ounce jar sun-dried tomatoes packed in oil, drained, reserving 1/4 cup of the oil, and the tomatoes chopped

4 garlic cloves

1/4 cup olive oil

3 large red bell peppers, sliced thin

1 teaspoon coarse salt, or to taste

dried hot red pepper flakes for sprinkling the focaccia if desired

PREPARATION:

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and the sun-dried tomatoes with 1 tablespoon of the reserved tomato oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

While the dough is rising, in a saucepan cook the garlic in the olive oil over moderately low heat for 20 minutes, transfer it with a slotted spoon to a cutting surface, discarding the oil, and chop it fine. In a bowl stir together the garlic, the bell peppers, the remaining 3 tablespoons reserved tomato oil, and pepper to taste, sprinkle the mixture evenly over the dough, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400¡F. oven for 30 to 35 minutes, or until it is golden brown, sprinkle it with the red pepper flakes, and let it cool in the pan on a rack. Serve the focaccia warm or at room temperature.

hope these help.  good luck and enjoy.