and today I am going to take you to a local bakery

今天我要帶你們去當地的一家麵包店。

to try some focaccia bread.

要嘗試一些法卡西亞麵包。

I know what you're thinking,

我知道你在想什麼

haven't you done a video about focaccia already?

你不是已經做了一個視頻 關於focaccia？

Well, kind of, but what in the northern regions

嗯，算是吧，但北方地區的情況如何？

is a savory bread with olive oil,

是一種用橄欖油製作的鹹味麵包。

here in the southern regions, it's got —

在南方地區，它有 -

well, actually, here we're not shy on ingredients.

好吧，其實，在這裡，我們並不害羞的成分。

We've got olive oil, but we've also got tomatoes,

我們有橄欖油，但我們也有西紅柿。

we've got oregano, we've got olives,

我們已經得到了牛至，我們已經得到了橄欖。

we've got more olive oil.

我們已經得到了更多的橄欖油。

So, I can't wait to try it.

所以，我迫不及待地想試試。

Let's go and see how it's made.

我們去看看它是怎麼做的。

Today we're going to visit Panificio Fiore,

今天我們要去參觀Panificio Fiore。

a local bakery that's been churning

一個當地的麵包店，一直在攪動的

fresh focaccia every day for over a century.

一個多世紀以來，每天都有新鮮的focaccia。

The bakery is just a few steps away

麵包店就在幾步之遙。

from the city's Basilica di San Nicola,

從城市的聖尼古拉大教堂。

an important destination for pilgrims all over the world.

是全世界朝聖者的重要目的地。

For those foodies exploring the old town

對於那些探索古鎮的美食家來說

on another kind of pilgrimage,

另一種朝聖之旅。

a slice of focaccia here will cost you only 1 euro

在這裡吃一片面包片只需要1歐元。

and will for sure open the doors of heaven.

並一定會打開天堂之門。

PS: The bakery is actually located

PS：這家麵包店其實位於

in a deconsecrated 13th-century Byzantine chapel.

在一個13世紀拜占庭小教堂裡，被取消祭祀的。

Claudia: Focaccia at Panificio Fiore

克勞迪婭：鮮花面包店的福卡西亞餅

is made with a combination of semolina and wheat flour.

是用精粉和小麥粉混合製成的。

When the leavening time is over,

當發酵時間結束後。

the next step is to split the dough into small portions,

下一步是將麵糰抽成小份。

which will, in turn, have to rest again for some time.

而這，又要再休息一段時間。

15 minutes later, the dough has fermented

15分鐘後，麵糰發酵完畢

and is stretched onto these round baking trays,

並被拉伸到這些圓形烤盤上。

ready to be seasoned.

準備好調味。

Claudia: After tomatoes, Antonio flavors each wheel

克勞迪婭：吃完西紅柿後，安東尼奧給每一個輪子都加了味。

with olives, salt, and oregano.

加橄欖、鹽和牛至。

Claudia: Here we go. Another 15 minutes have passed,

克勞迪婭：我們開始吧。又過了15分鐘。

and the focaccia has soaked up

而可可餅已經吸收了

all the flavors of the seasoning.

所有調料的味道。

Now it's time to cook it in the bakery's

現在是時候用麵包店的烹飪方法來烹飪了

120-year-old wood-fired oven.

120年曆史的柴火爐。

Claudia: So, what is the best way to eat focaccia?

克勞迪婭：那麼，什麼是最好的吃法呢？

Well, actually, there are many.

嗯，其實，有很多。

What I like to do is just come in here by the seaside,

我喜歡做的就是在海邊來這裡。

sit here, and have my piece of focaccia

坐享其成

with a beer sometimes.

偶爾喝杯啤酒。

It depends on the time of the day.

這取決於一天的時間。

So, you see, this one has been made

所以，你看，這個人已經做了

just around the corner at the bakery.

就在麵包店的拐角處。

Look at the oil.

看油。

So good.

這麼好。

Wow! Oh, my goodness.

哇！哦，我的天啊

It's so good. It's so oily,

太好吃了它是如此的油性。

but in a good way.

但在一個好的方式。

So fluffy inside, and the tomatoes are just incredible.

裡面很鬆軟，西紅柿也很好吃。

I just love all the flavors all together.

我就是喜歡所有的味道都在一起。

You've got the acidity of the olive

你已經得到了橄欖的酸度。

and the oily texture,

和油膩的質感。

and the tomatoes add that extra creaminess.

和番茄增加了額外的奶油味。

And then you've got the dough,

然後你已經得到了麵糰。

which is nice and fluffy.

這是很好的和蓬鬆的。

This is the best feeling ever.

這是最好的感覺。

Sitting here by the seaside, having a piece of focaccia.

坐在這海邊，吃一塊佛卡奇餅。

So good.

這麼好。