A Guide to Focaccia — Italy's Great Flatbread

Focaccia is one of Italy's oldest and most varied breads. Every region has its own version, and the differences between them are as significant as the differences between pizza styles. At its best, focaccia is one of the simplest and most satisfying things a bakery can produce.

Focaccia di Genova

The original and most famous. Genoese focaccia is thin, crisp on the bottom, dimpled, and glistening with olive oil. The best versions — from Antico Forno della Casana and Focacceria di Recco — have an almost translucent, golden quality.

Focaccia di Recco

Technically a different product: two paper-thin sheets of dough with stracchino cheese melted between them. It's crackly, cheesy, and unlike any other bread.

Focaccia Barese

Puglia's version is thicker, softer, and typically topped with cherry tomatoes and olives. Baked in round pans with semolina and mashed potato in the dough.

Modern Focaccia

The modern artisan focaccia trend — high-hydration, long-fermented, Instagram-friendly — owes more to Genoese and Roman traditions than to any single recipe. The key is good olive oil, patience, and a hot oven.