Focaccia for Beginners: A Simple Introduction

What Is Focaccia?

If you're unfamiliar with Focaccia, here's a simple introduction. 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 Does It Come From?

Focaccia originated in Liguria, Italy. It's a beloved part of the local food culture and one of the dishes that best represents Italy's culinary tradition.

What Does It Taste Like?

Focaccia has a distinctive flavour. The combination of Flour, Water, Extra virgin olive oil (generous) creates a taste that is characteristic of Liguria's cuisine. First-time tasters find it boldly flavoured and memorable.

How Do You Eat It?

Torn into squares and shared, eaten at room temperature

Where Can I Try Focaccia?

The best place to try Focaccia for the first time is in Liguria, Italy. If you can't travel there, look for restaurants specialising in Italy cuisine in your city, or try making it at home using our recipe guide.

Is Focaccia Suitable for Me?

Focaccia traditionally contains Flour. Its spice level is 0, which may require adjustment for those sensitive to spice.