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.
Focaccia was originally used as a test for oven temperature - bakers would slide it in first to check if the heat was right for larger loaves! The characteristic dimples aren't just decorative; they create pockets that hold olive oil and prevent the bread from puffing up too much during baking.
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