description Focaccia Overview
Olive oil and a dimpled surface are familiar features of focaccia, an Italian oven-baked bread especially associated with Liguria. The dough is usually leavened, and many versions have a relatively thick, soft interior beneath a browned crust. Before baking, fingers press hollows into the surface to hold oil and seasoning. Coarse salt is common, while rosemary, onions, or olives may provide additional flavor.
Focaccia can be eaten as a snack or side dish, and thicker pieces may be split for sandwiches. Its oil-enriched surface and open crumb distinguish it from a thin, dry flatbread, though regional styles differ considerably in thickness and texture. It shares the broader tradition of Italian flat, baked doughs with pizza, without being simply pizza lacking toppings. The bread suits meals where a substantial accompaniment is useful, or occasions when the bread itself is the main snack.
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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