What Is Focaccia?

TL;DR

• Focaccia is an Italian flatbread with ancient Etruscan origins, known for its golden crust and versatile nature
• The word “focaccia” comes from the Latin “focus,” meaning hearth or fire, reflecting its traditional cooking method
• Ligurian focaccia, especially from Genoa, is a regional specialty often enjoyed for breakfast dipped in cappuccino
• Focaccia di Recco, a cheese-filled variation, has received Protected Geographical Indication status from the EU
• Olive oil is a key ingredient in focaccia, providing flavor, texture, and nutritional benefits like vitamin E

Introduction

Imagine biting into a slice of warm, olive oil-infused bread, its crisp exterior giving way to a soft, airy interior. The unmistakable aroma of herbs and sea salt fills the air. This is focaccia, Italy’s beloved flatbread that has captured hearts and taste buds worldwide.

Focaccia isn’t just bread; it’s a canvas for flavors, a staple of Italian cuisine, and a testament to the simple pleasure of good food. Whether enjoyed as a snack, appetizer, or sandwich base, focaccia’s versatility and irresistible taste have made it a favorite among food enthusiasts and casual cooks alike.

History and Origins

Ancient Roots

Focaccia’s story begins in ancient Etruria, now modern-day Tuscany and portions of Umbria and Lazio regions in Italy. The early Romans adapted this early flatbread, calling it “panis focacius” or “hearth bread.” It was baked on the hearth of a hot fire or on a heated tile.

As the Roman Empire expanded, so did focaccia’s reach. It evolved differently in various regions, each adding its unique twist to the basic recipe. This early version was a convenient food for travelers and soldiers, thanks to its portability and long shelf life.

Etymology

The word “focaccia” has an interesting linguistic journey. It comes from the Latin “focus,” meaning “hearth” or “fire“. This reflects its cooking method on the heated hearth of a fire.

Over time, “panis focacius” transformed into “focacia” in late Latin, then “focaccia” in modern Italian. The name stuck, becoming synonymous with this delightful flatbread across Italy and, eventually, the world.

What Makes Focaccia Unique

Characteristics and Texture

Focaccia stands out in the world of bread with its distinctive features. It’s typically about an inch thick, with a golden-brown, slightly crispy exterior. But the real magic lies within.

Slice into a well-made focaccia, and you’ll find a soft, springy interior dotted with irregular air pockets. These holes give focaccia its characteristic lightness and contribute to its ability to soak up flavors.

The top of focaccia is its crowning glory. Dimpled by fingers before baking, these indentations create perfect pools for olive oil and herbs. The result? A bread that’s moist, flavorful, and utterly irresistible.

Comparison to Pizza

While focaccia and pizza might seem like cousins, they’re distinct in several ways. Both start with a yeasted dough, but the similarities largely end there.

Focaccia is thicker and softer than pizza, with a bread-like texture. It’s typically baked in a pan, allowing it to absorb more olive oil, resulting in a richer flavor and moister crumb.

Pizza, on the other hand, is usually thinner and crispier, designed to hold toppings. While focaccia can have toppings, they’re usually simpler and pressed into the dough rather than sitting on top.

Another key difference? Focaccia is delicious at room temperature, while pizza is best hot out of the oven.

Ingredients and Preparation

Key Ingredients

The beauty of focaccia lies in its simplicity. The basic ingredients are:

1. High-gluten flour
2. Yeast
3. Salt
4. Water
5. Olive oil

But it’s the olive oil that truly sets focaccia apart. It’s not just an ingredient; it’s a flavor enhancer, texture modifier, and key to that golden-brown crust. Quality matters here – a good extra virgin olive oil can elevate your focaccia from good to extraordinary.

Making Focaccia

Mixing and Kneading

The journey of focaccia begins with mixing. Flour, yeast, and salt are combined with water to form a sticky dough. Then comes the kneading – a crucial step that develops the gluten, giving focaccia its characteristic texture.

Kneading can be done by hand or machine. The goal? A smooth, elastic dough that springs back when poked. Depending on the method, this process can take anywhere from 10 to 15 minutes.

Rising and Proofing

After kneading, the dough needs time to rise. This first rise, or fermentation, allows flavors to develop and the dough to gain strength.

Once the dough has doubled in size, it’s time for shaping. The dough is gently stretched into a baking pan, careful not to deflate those precious air bubbles. Then comes the second rise, or proofing, where the dough again increases in volume.

Dimpling Technique

Here’s where the iconic focaccia look comes into play. Just before baking, the dough is dimpled with fingertips. This technique serves multiple purposes:

• It prevents the dough from rising too much in the oven
• It creates pockets for olive oil and toppings
• It gives focaccia its distinctive appearance

A generous drizzle of olive oil follows, seeping into those dimples and infusing the bread with flavor.

Baking Tips

Focaccia loves high heat. A hot oven (around 425°F to 450°F) ensures a crispy exterior while keeping the interior soft and airy. Baking time varies but usually ranges from 20 to 25 minutes.

The result? A golden-brown top, a crispy bottom, and an irresistible aroma that fills the kitchen. Let it cool slightly before slicing to allow the crumb to set.

Regional Variations

Ligurian Focaccia

Liguria, the crescent-shaped coastal region in northwest Italy, is famous for its focaccia. Ligurian focaccia, or “fugassa” in the local dialect, is a point of pride for the region.

What sets it apart is its thinness (usually no more than half an inch) and generous use of olive oil. The result is a bread that’s crispy yet tender with a distinctive golden hue. It’s often enjoyed for breakfast, dipped in cappuccino – a tradition that might raise eyebrows elsewhere but is beloved in Liguria.

Other Italian Specialties

Focaccia Genovese

Genoa, Liguria’s capital, offers its own spin on focaccia. Focaccia Genovese is slightly thicker than its regional counterpart and often features a light brushing of brine before baking. This gives it a uniquely savory taste and a slightly moist texture.

Genoese focaccia is a street food staple. You’ll find locals enjoying a slice as a quick breakfast or mid-morning snack, often wrapped in paper and eaten on the go.

Focaccia Barese

Travel south to Bari, and you’ll encounter a very different focaccia. Focaccia Barese is thicker and softer, more akin to a deep-dish pizza. Its unique feature? Tomatoes are pressed into the dough before baking.

The result is a bread that’s both sweet and savory, with a moist interior and a crispy bottom. It’s often enjoyed as a complete meal, especially during Bari’s hot summers.

Focaccia di Recco

For cheese lovers, Focaccia di Recco is a dream come true. Hailing from the small Ligurian town of Recco, this variation consists of two ultra-thin layers of dough with fresh, creamy cheese sandwiched between.

Unlike other focaccias, it’s not dimpled or thick with air pockets. Instead, it’s crispy and almost cracker-like, with the melted cheese providing a luxurious contrast. It’s so beloved that it has earned Protected Geographical Indication status from the European Union on January 13, 2015.

Flavors and Varieties

Traditional Toppings

While delicious on its own, focaccia welcomes a variety of toppings. Traditional options include:

• Rosemary: Perhaps the most classic, its aromatic flavor pairs perfectly with olive oil
• Sea salt: Large crystals add both flavor and a pleasant crunch
• Cherry tomatoes: Pressed into the dough, they add bursts of tart sweetness
• Olives: Black or green, they contribute a briny punch
• Onions: Thinly sliced and caramelized during baking

These toppings are typically added before baking, allowing them to meld with the dough and infuse the bread with their flavors.

Modern Variations

Contemporary bakers have taken focaccia to new heights with creative toppings. Some popular modern variations include:

• Roasted garlic and herb
• Sun-dried tomato and feta
• Caramelized onion and goat cheese
• Pesto and pine nut
• Potato and truffle oil

The key is balance – toppings should enhance, not overwhelm, the bread’s inherent flavors.

Sweet Focaccia

Focaccia isn’t limited to savory flavors. Sweet variations, particularly popular during holidays, showcase focaccia’s versatility.

In some regions of Italy, Easter brings “Focaccia Dolce,” a sweet version enriched with eggs, butter, and sugar. Topped with candied fruits or a simple dusting of powdered sugar, it’s a delightful treat.

Year-round, focaccia might be topped with figs and honey or even chocolate and hazelnuts. These sweet versions blur the line between bread and dessert, offering a unique twist on the traditional recipe.

Cultural Significance

Role in Italian Cuisine

Focaccia is more than just bread in Italy – it’s a cultural icon. Its role in Italian cuisine is multifaceted:

• As a snack: Enjoyed any time of day, from breakfast to late-night nibble
• As an appetizer: Often served as part of an antipasti spread
• As a side dish: Accompanying soups, salads, or main courses
• As sandwich bread: Sliced horizontally and filled with Italian meats and cheeses

In many Italian households, the smell of baking focaccia is synonymous with hospitality. It’s a bread that brings people together, whether for a quick bite or a leisurely meal.

Global Popularity

Focaccia’s appeal has spread far beyond Italy’s borders. Its simplicity and versatility have made it a favorite among bakers and food lovers worldwide.

In the United States, focaccia gained popularity in the 1990s as part of the artisanal bread movement. Today, it’s a common sight in bakeries, cafes, and restaurants across the country.

Globally, focaccia has been adapted to local tastes. In Argentina, for example, “fugazza” – a focaccia-like bread topped with onions – is a popular street food. In France, fougasse, a leaf-shaped bread similar to focaccia, is a regional specialty of Provence.

Versatility of Focaccia

Serving Suggestions

Focaccia’s versatility shines in the myriad ways it can be served:

1. As is: Straight out of the oven, it’s perfect for snacking
2. With dips: Try it with olive oil and balsamic vinegar, hummus, or tapenade
3. For sandwiches: Its sturdy texture makes it ideal for hearty fillings
4. As a base for canapes: Top small squares with cheese, meats, or vegetables for elegant appetizers
5. Alongside soups or salads: It’s great for soaking up broths or dressing

For a true Italian experience, try “farcita” – focaccia split and filled with mozzarella, tomatoes, and basil, then briefly warmed to melt the cheese.

Pairing with Foods and Drinks

Focaccia’s adaptability extends to food and drink pairings:

• Wines: A crisp white like Vermentino or a light red like Chianti complement focaccia beautifully
• Cheeses: Soft cheeses like mozzarella or burrata are classic pairings
• Cured meats: Prosciutto, salami, or mortadella make excellent accompaniments
• Vegetables: Grilled or roasted vegetables echo focaccia’s rustic charm
• Soups: A hearty minestrone or a light tomato soup pair wonderfully

For non-alcoholic options, sparkling water with a slice of lemon or a fruity iced tea can balance focaccia’s richness.

Nutritional Aspects

Focaccia, like most breads, is primarily a source of carbohydrates. However, its nutritional profile has some unique aspects worth noting.

The liberal use of olive oil in focaccia contributes to healthy monounsaturated fats. These fats are a key component of the Mediterranean diet, known for their heart-healthy benefits. Olive oil also provides vitamin E, an antioxidant that supports immune function.

Focaccia can be a good source of fiber, especially when made with whole-grain flour. Fiber aids digestion and helps maintain a feeling of fullness.

The salt content in focaccia can be high, which is something to consider for those watching their sodium intake. However, the herbs often used in focaccia, like rosemary, have their own health benefits, including anti-inflammatory properties.

While focaccia isn’t a low-calorie food, it can be part of a balanced diet when enjoyed in moderation. Its satiety factor can help prevent overeating, and its versatility means it can be paired with nutrient-dense toppings or fillings.

Conclusion

Focaccia stands as a testament to the beauty of simplicity in cooking. Its rich history, regional variations, and global adaptations showcase the evolution of this humble flatbread into a beloved staple of world cuisine.

From its crispy exterior to its pillowy interior, from classic rosemary to innovative sweet versions, focaccia offers something for every palate. It’s more than just bread – it’s a culinary adventure, a cultural touchstone, and a delicious reminder of the joy of good food.