Farrell Monaco

Jul 5, 2023 | panoramitalia.com | Farrell Monaco

A new fresco depicting an Italian flatbread has been discovered at Pompeii. Culinary archaeologist Farrell Monaco offers a recipe to make it and explains why it’s not a pizza. By Farrell Monaco for BBC – On 27 June, the Archaeological Park of Pompeii announced that a new fresco depicting a focaccia (an Italian flatbread) had been discovered.

Jun 30, 2023 | shareandstocks.com | Farrell Monaco

Step 8Once the shells have cooled, it’s time to prepare the toppings. You have a lot of freedom here!For each flatbread: take 3 figs and mash them into a paste. Coat the centre platform of the shell with the paste. You may also want to add some ricotta into the fig paste or smooth a few small dollops over it. Step 9Cut up a few slices of soft fruit, such as apricot, dates or fig, and dress the top of the paste with the fruit slices.

Jun 29, 2023 | bbc.com | Farrell Monaco

A new fresco depicting an Italian flatbread has been discovered at Pompeii. Culinary archaeologist Farrell Monaco offers a recipe to make it and explains why it's not a pizza. On 27 June, the Archaeological Park of Pompeii announced that a new fresco depicting a focaccia (an Italian flatbread) had been discovered. In recent years, the site has begun excavating previously unexplored areas of the once bustling town that was buried during the eruption of Mount Vesuvius in 79 CE.

Apr 7, 2023 | tinyurl.com | Farrell Monaco

Preparation ConsiderationsThis is a leavened bread product. Begin by feeding your bread starter the day before you start the dough. If you do not have a starter, you can create a sponge the same day that you make the dough by mixing 15g flour (⅛ cup) with 30g water (⅛ cup) and adding 2g (½ tsp) of active dry yeast. Stir, let it activate, and set it aside until it doubles in size and is ready for use in the dough.] MethodStep 1Combine the water, honey and starter and gently blend it together.

Apr 7, 2023 | shareandstocks.com | Farrell Monaco

Preparation ConsiderationsThis is a leavened bread product. Begin by feeding your bread starter the day before you start the dough. If you do not have a starter, you can create a sponge the same day that you make the dough by mixing 15g flour ( 1/8 cup) with 30g water ( 1/8 cup) and adding 2g ( 1/2 tsp) of active dry yeast.