Focaccia, often called “fugassa” in the Liguria region of Italy, is more than just bread; it’s an experience. This oven-baked Italian flatbread is closely related to pizza dough, sharing a similar composition of flour, water, salt, yeast, and olive oil. However, focaccia boasts a distinctive character derived from both its preparation and toppings.
What truly sets focaccia apart is the generous use of olive oil, both in the dough and drizzled liberally on top before baking. This results in a moist, flavorful crumb and a delightfully crispy crust. The surface is often dimpled, creating little pools where the olive oil can collect and infuse the bread with its rich flavor. The dimples also allow for the perfect placement of toppings.
Focaccia’s versatility is another key to its popularity. While a simple focaccia with just olive oil and sea salt is a classic, it serves as a canvas for a wide array of ingredients. Common toppings include herbs like rosemary and sage, vegetables like onions, tomatoes, and olives, and cheeses such as parmesan or mozzarella.
The texture of focaccia is a delightful contrast – a crisp, golden-brown exterior gives way to a soft, airy interior. The aroma is intoxicating, a blend of warm bread, olive oil, and whatever fragrant toppings adorn its surface.
Whether enjoyed as a simple snack, a side to a meal, or used as a base for sandwiches, focaccia is a versatile and satisfying choice. Its savory flavor and pleasing texture make it a beloved bread throughout Italy and increasingly popular around the world. Look for it at bakeries, cafes, and even try your hand at making it at home – the results are well worth the effort!