An Italian flatbread that's typically dimpled with fingertips, drizzled with olive oil, and topped with herbs, vegetables, or olives before baking. It has a soft, airy texture and golden crust.
From Latin 'panis focacius,' meaning 'bread of the hearth,' derived from 'focus' (hearth or fireplace). This ancient bread was baked on the hearth stones of Roman homes and has remained virtually unchanged for over 2,000 years, particularly in the Liguria region where it originated.
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