Overview
Focaccia is a flat oven-baked Italian bread, typically seasoned with olive oil and salt, and sometimes herbs. It is related to pizza but is not considered the same product. Focaccia is popular throughout Italy and is often topped with onion, cheese, meat, or flavored with vegetables [2].
Origin and history
Focaccia originated in ancient Rome, where a flat bread called panis focacius was baked in the ashes of the hearth; the name derives from the Latin focus, meaning “hearth” [1]. The bread evolved regionally across Italy, with Liguria becoming particularly associated with a soft, oil-rich version. By the 19th century, focaccia was a staple of Italian home baking and street food, and Italian immigrants carried the tradition to the Americas in the late 1800s and early 1900s [1].
Varieties and aliases
- Focaccia genovese (Liguria): the classic soft, dimpled version with olive oil and coarse salt.
- Focaccia barese (Apulia): a thicker, softer version often topped with cherry tomatoes and olives.
- Focaccia di Recco (Liguria): a thin, cheese-filled variant made with stracchino or crescenza.
Culinary uses
Focaccia is eaten as a snack, appetizer, or side dish, often split horizontally and filled with cured meats, cheeses, or vegetables. It is commonly served alongside soups, salads, or antipasti. In Italy, focaccia is also used as a base for sandwiches (panini) or as a breakfast bread. The dough is typically dimpled before baking to hold pools of olive oil and toppings such as rosemary, garlic, or olives [1].
Notes for cooks
- Focaccia dough is wetter than standard bread dough; a high-hydration dough produces the characteristic airy crumb.
- Dimpling the dough with fingertips just before baking is essential to create pockets for olive oil and to prevent the bread from puffing unevenly.
- Focaccia is best eaten the day it is baked; it can be frozen for up to one month and reheated in a hot oven to restore crispness.