Focaccia is associated with the cuisine of Liguria, a small region in northwest Italy also known as the Italian Riviera. This simple yet delicious flatbread (similar in style and texture to pizza dough) is quite versatile and can be topped with a range of ingredients such as coarse sea salt, olive oil, herbs, tomatoes, or olives. Historians tend to believe it was invented either by the Etruscans or in ancient Greece. The name focaccia is derived from the Roman panis focacius, meaning “hearth bread”, referring to the fact that focaccia was traditionally baked in coals in Roman times. The basic recipe spread to France and Spain over time, where the bread is known as fouaisse and hogaza, respectively.
Foccacia’s pockmarked appearance results from indentations made in the dough to prevent large bubbles from appearing on its surface during baking. Today, savory versions of focaccia are topped with rosemary, sage, garlic, cheese, and onions, while sweet varieties can be topped with honey, raisins, sugar, and lemon peel, among others. Focaccia can be used as a side to many meals or as sandwich bread. Focaccia al rosmarino is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack.
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