Often associated with Ligurian cuisine, focaccia is one of Italy’s most popular and delicious types of bread. Its name derives from the Latin term “panis focacius”, which means flatbread baked on the hearth.
Although there are countless varieties throughout Italy, the classic focaccia alla Genovese (locally known as fugassa) found in Genoa and the villages along the Italian Riviera is said to be the best in the world. This is typically made with a combination of soft and hard wheat flour, yeast, water, salt, and high quality extra virgin olive oil.
Outside Liguria, focaccia is often flavored with herbs, as well as garlic, tomatoes, and basil. A popular variant is focaccia al rosmarino (focaccia with rosemary), which is frequently served as an antipasto or table bread.