Focaccia

Focaccia is a traditional Italian flat yeasted bread, one of the oldest in the country: flat panis focacius was baked in ancient Rome, and today focaccia is most associated with Liguria. It is considered a close relative of pizza and an inseparable part of Italian gastronomic culture.

The characteristic features of focaccia are the generous use of olive oil, with which the dough is saturated and drizzled, and the signature dimples on the surface, made with the fingers before baking (oil and salt collect in them). On top, focaccia is usually sprinkled with sea salt and aromatic herbs, most often rosemary, and olives, tomatoes, or onion may also be added. The finished focaccia has a golden crisp crust outside and a soft, fluffy, oil-soaked crumb inside. It is eaten as a bread in its own right, an appetiser, a base for sandwiches, or an accompaniment to dishes. Aromatic, hearty, and simple, focaccia embodies the very essence of the generous and sunny Italian cuisine.