focaccia

Focaccia is a flat oven-baked bread from Italy, typically seasoned with olive oil and salt. It is traditionally associated with Liguria, especially Genoa, but has long been produced throughout the country. The name derives from Latin focus, meaning hearth or oven, reflecting its origin as a bread baked on the hearth.

The basic dough is made from flour, water, yeast, and salt, enriched with a large amount of olive oil. After mixing, the dough is allowed to rise, then pressed into a wide pan or baking sheet. Its surface is dimpled with the fingertips, brushed with olive oil, and sprinkled with coarse salt and sometimes herbs such as rosemary. It is commonly baked until golden and crisp on the outside and soft inside.

There are numerous regional variations. Genovese focaccia is usually plain, with olive oil and rosemary or other herbs. Focaccia barese from Bari is topped with tomatoes, olives, and oregano. Focaccia di Recco, from Recco in Liguria, is a thin bread filled with cheese. Other versions may include onions, potatoes, olives, or cured meats.

Serving and uses: Focaccia is often eaten warm as a snack or bread accompaniment. It is also used as a base for sandwiches or panini and can be served as part of meals or antipasti. It remains today a staple of Italian bakeries and home kitchens and has inspired similar flatbreads worldwide.