What is Focaccia?
Ancient Roman bread (panis focacius, literally 'hearth bread') that has been baked continuously in Liguria for over 2,000 years. The Genoese focaccia al formaggio (cheese focaccia from Recco) is PGI-protected, sandwiching stracchino cheese between tissue-thin dough sheets. The standard Ligurian focaccia is generously doused with local DOP olive oil before AND after baking, dimpled deeply so the oil pools in the craters. Genoa's bakeries open at 7am and sell focaccia by the 100g for breakfast — eaten standing up at the counter with a glass of milk by local custom, which puzzles visitors from every other Italian region.
Where is Focaccia from?
Focaccia originates from Liguria in Italy. It is considered one of the defining dishes of Italy's culinary tradition.
What does Focaccia taste like?
Focaccia has a distinctive flavour characteristic of Liguria's food culture.
What are the main ingredients in Focaccia?
The traditional recipe for Focaccia includes: Flour, Water, Extra virgin olive oil (generous), Yeast, Sea salt, Rosemary.
Is Focaccia spicy?
The traditional spice level of Focaccia is 0. Most people find this level comfortable.
Is Focaccia vegetarian?
The traditional recipe for Focaccia is not vegetarian, though vegetarian adaptations exist.
How many calories are in Focaccia?
Focaccia contains approximately 250 per serving.
Where can I eat authentic Focaccia?
The most authentic Focaccia is found in Liguria, Italy. When visiting Italy, prioritise local restaurants and street vendors over tourist-facing establishments for the genuine experience.
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Ancient Roman bread (panis focacius, literally 'hearth bread') that has been baked continuously in Liguria for over 2,00...
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