Seafood Focaccia with Breadcrumbs

A lovely blogger has said that she almost forgot I'm a Chinese as I don't cook Chinese food very often. Well, my another half is an Italian descendant, although he eats whatever I made, I'm still inclined to stick with a few of his favorite dishes. Besides, living in this town where many Italian immigrants had settled, to get baccala is far more easy than bak-choy. By the way, in my home country I usually had 5 or 6 different bak-choy to choose from, but the one available at western supermarket here looks like an entirely new species from outer space to me, and it tastes awful! It's really no point to fixate on Chinese cooking, I simply flow along with whatever available.

An Italian bakery down a street from my house makes superb bread. I grate the left-over to get my own bread crumb. I even like separating the crust and crumb, sometimes use it soft, somethimes dry, to produce a variety of breadcrumbs with different colors and flavors.

The above focaccia is Sicilian style (sfincione). On a focaccia dough, spread with home-made tomato sauce (to be followed later), shredded onions, capers, cheese and anchovy fillets. Instead of anchovy, I tried on octopus this time. In the last 5 minutes of baking time, I prepared a cup of soft fresh bread crumbs, drizzled with extra-virgin olive oil, combined with canned octopus. Spread this mixture onto the focaccia and finish the final baking. Buon appetito!

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