Focaccia
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.
Mentions
14
on camera
Venues
10
Cities
8
1 country
Loved
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What So Hungry Italy says
14 on-camera moments, most recent first.
“Panificio Adriatico is a historic bakery in Bari, run by three generations, famous for its ancient grain breads, focaccia barese, and a huge variety of calzones and cookies, all made with organic and healthy ingredients.”
This young girl prepares many ancient wheat breads and dishes by herself every morning at 5 am!
Cibaria· PutignanoLoved“Cibaria is a hidden gem in Putignano, a bistro with daily-changing menus of traditional Apulian dishes made from fresh local ingredients, with great vegetarian and vegan options, and a lovely outdoor space in summer.”
The hidden gem in Apulia with unbeatable Italian cuisine! Cibaria | Putignano
Scinuà· PutignanoLoved“Scinuà is a fantastic trattoria in Putignano run by siblings Gigi and Patti, serving traditional Pugliese dishes with a contemporary twist using the best local seasonal ingredients.”
You will definitely regret not going to this Puglia trattoria!”SCINUA”Restaurant in Putignano, Italy
“Triticum Micropanificio is a micro-bakery in Rome that focuses on high-quality, ethical bread made with historical Italian grains and natural sourdough. The owner, Matteo Valentini, is passionate about showcasing the diversity of Italian wheat and supporting local supply chains.”
The Best Artisanal Bakery in Rome: The Art of Sourdough & Ancient Grains
Recina· TorinoLoved“A corner of Liguria in Turin, where the focaccia di Recco is the star — made with traditional technique and fresh ingredients, missing only the sea.”
Experience the magic of the Ligurian cuisine by a young chef in Turin!
“A historic bakery in Matera, open since 1890, where the baker works through the night to produce traditional Matera bread and focaccia with passion and skill.”
The secret midnight routine of southern Italian bakers revealed! Panificio Perrone【Matera,Italy】
“Forno Moretto is a historic bakery in Genzano di Roma, operating since 1920, famous for its traditional handmade bread and pizzas baked in a century-old wood-fired oven.”
Two-meter long pizzas baked in a century-old wood-fired oven!
“Forno Moretto is a historic bakery in Genzano di Roma, operating since 1920, famous for its traditional handmade bread and pizzas baked in a century-old wood-fired oven.”
Two-meter long pizzas baked in a century-old wood-fired oven!
“Antico Forno Santa Caterina is a historic bakery in Altamura, Italy, famous for its traditional bread and focaccia baked in a wood-fired oven.”
More than 600 years! A historic bakery that has been baking in a wood-fired oven 🔥【Altamura, Italy】
“Panificio Bove in Giovinazzo is a renowned bakery famous for its unique and delicious Pizzella, a thin and crunchy specialty that can be enjoyed fresh or cold.”
Not pizza, not focaccia! It's Pizzella!An Italian bakery always crowded with customers!PanificioBove
“Panificio Fiore is a historic bakery in Bari, famous for its traditional Focaccia Barese, baked in a century-old wood-fired oven.”
Ancient wood-fired ovens from 100 years ago! and ita was a church!!! Panificio Fiore | Bari | Italy
Recina· TorinoLoved“Recina Focaccia e Cucina in Turin offers a modern take on traditional Ligurian cuisine, specializing in authentic Focaccia di Recco and a variety of homemade pasta and regional dishes.”
Experience the magic of the Ligurian cuisine by a young chef in Turin!
“Antico Forno Santa Caterina is a historic bakery in Altamura, Italy, established in 1391, renowned for its traditional breads, focaccia, and pastries made by hand in ancient wood-fired ovens.”
Inside a 600-Year-Old Italian Bakery That’s Still Alive with Tradition | Antico Forno Santa Caterina
“Antico Forno Santa Caterina offers a unique glimpse into the rich bakery heritage of Altamura.”
More than 600 years! A historic bakery that has been baking in a wood-fired oven 🔥【Altamura, Italy】