description Focaccia Overview
Focaccia is a flat, oven-baked Italian bread known for its thick texture and rich olive oil content. Originating in the Liguria region of Italy, the dough is seasoned with olive oil and coarse salt before baking. Dimples pressed into the surface of the dough hold the oil and additional toppings, which can include herbs like rosemary, onions, or olives. It is consumed as a side dish, sandwich bread, or snack, and shares similarities with the early foundations of modern pizza dough.
insights Ranking position
Focaccia ranks #3 of 142 in the Flatbread ranking, behind Naan, ahead of Paratha.
help Focaccia FAQ
What is the difference between focaccia and pizza?
Focaccia is typically thicker than pizza, uses more olive oil in and on the dough, and is baked in a pan rather than stretched thin on a surface. While pizza as we know it emerged in Naples, focaccia's roots go back to ancient Roman flatbreads and the bread remains a distinct tradition, especially in Liguria.
What region of Italy is focaccia most closely associated with?
Focaccia is most closely associated with Liguria, a coastal region in northwestern Italy whose capital, Genoa, gives its name to *focaccia genovese* (also called *fugassa* in the local dialect). The Ligurian version is about 1–2 cm thick, dimpled, generously oiled, and sprinkled with coarse salt.
Why do you dimple focaccia dough with your fingers?
Dimpling the dough creates small wells that trap olive oil and salt, distributing flavor and creating the crisp, uneven crust characteristic of focaccia. The dimples also help control the rise during the final proof, keeping the bread flat rather than puffed up.
Can focaccia be made with a sourdough starter instead of commercial yeast?
Yes, many bakers substitute a sourdough starter (lievito madre in Italian tradition) for commercial yeast, which extends the fermentation time but produces a more complex flavor and chewier crumb. The dough still requires generous olive oil and the characteristic dimpling before baking.
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