Focaccia

Reviewed by Francesco Zini

Focaccia is a traditional Italian flatbread that originated in Liguria, particularly the city of Genoa, with roots tracing back to ancient Roman times; its name derives from the Latin *focus* (hearth), reflecting its historical baking method. The dough consists of high-protein flour, water, yeast, salt, and a generous quantity of extra-virgin olive oil, which imparts a rich flavor and moist, airy crumb. After a slow rise, the dough is stretched into a pan, dimpled by hand, and topped with more oil and coarse salt before baking. A great focaccia is distinguished by a crisp, golden crust that shatters on first bite, a soft, springy interior with irregular alveoli, and a pronounced olive oil taste permeating every bite. Texture and judicious salting are paramount; poor versions are dense, greasy, or dry. According to ReTubeIt creator Franchino Er Criminale, exceptional examples can be found at Forno dei Fratelli Galante in Genoa and at Sanna, Panificio Spagnolo, and Il Forno di Via Pola in Milan, while he warns against several venues in Milan including Focacceria Genovese and Forno Ambrosiano. Regional variations are plentiful. In Genoa, classic *focaccia genovese* is often plain or topped with rosemary. Bari’s *focaccia barese* features cherry tomatoes, olives, and oregano, while Recco’s *focaccia di Recco* is a thin, cheese-filled variation (stracchino or crescenza). Beyond Italy, Michael Ligier highlights Victoria & Albert’s in Lake Buena Vista for a refined interpretation. The dish’s enduring appeal lies in its simplicity and versatility, serving as a side, sandwich base, or meal itself.