Focaccia

What is Focaccia?

Focaccia is a flat, leavened bread baked in the oven, with a chewy crumb and a golden crust. Its surface is often marked by deep dimples, which help hold olive oil and coarse salt. The basic dough uses high-gluten flour, yeast, water, and olive oil. Some versions add herbs like rosemary or sage, while others are sweetened with sugar and dried fruit. Focaccia can be soft or crisp, thick or thin, depending on the region.

Where does Focaccia come from?

The name focaccia comes from the Latin word for hearth, as early versions were baked on hot stones. While some believe the Etruscans first made this bread, it is now most closely tied to Liguria, especially Genoa. The earliest written mention of focaccia dates to the 1300s. Over time, it spread throughout Italy, with each area developing its own take. In some places outside Italy, focaccia is seen as a type of pizza, though the dough is left to rise before baking.

How is Focaccia made?

To make focaccia, a dough of high-gluten flour, yeast, water, and olive oil is kneaded and left to rise. After shaping it into a flat round or rectangle, the baker presses deep dimples into the surface with their fingers. Olive oil and coarse salt are spread on top, and sometimes water is sprinkled before a final rise. The bread is then baked until golden. Variations can include herbs, cheese, or sweet toppings.

How and when is Focaccia eaten?

In Liguria, focaccia is a common breakfast, sometimes dipped in milk or cappuccino. It is also eaten as a snack or with lunch, either warm or at room temperature. Focaccia can be sliced and served as table bread, used for sandwiches, or offered as an appetizer. Sweet versions are popular at Easter and other holidays, while savory types may be paired with cured meats or cheese.

Kinds of Focaccia

Across Italy, focaccia takes many forms. Genoa is known for a version with a soft, oily crumb and deep dimples. Recco’s focaccia is filled with a local cheese between thin layers of dough. In Apulia, the dough may include potatoes and be topped with olives and herbs. Sweet focaccia, sometimes with raisins or honey, is made in the north, especially for Easter. In South Tyrol and parts of Austria, a special focaccia is given as an Easter gift, with space for colored eggs.

What Focaccia means

Focaccia is a staple in Ligurian daily life and is often linked to local pride. It is eaten casually at breakfast or as a snack, but also features in holiday traditions, such as sweet versions for Easter or All Souls’ Day. In some regions, focaccia is given as a festive gift. The bread’s many forms reflect the diversity of Italian regional food culture.

When Focaccia is on the table

Questions people ask about Focaccia

Good reading and sources

• Encyclopaedia BritannicaArticle

• Focaccia on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data