What Is Focaccia?
Simply put, Focaccia is Bread. But an ancient variety or style of Hearth baked flat bread.
The word Focaccia is derived from the Latin / Roman “Panis Focacius” Panis meaning Bread and Focacius meaning Hearth. Although the name used is derived from the Latin dialect, Focaccia is believed to have originated in the region of Northern Italy that is now called Liguria, it pre dates Rome and is believed to be Etruscan (900BC – 27 BC) in origin. The word focaccia is first seen in writing around 1300 in Ligurian manuscript. Focaccia as a style of bread was more than likely brought to the farther reaches of Italy and the ancient world under the reign of the Roman Empire.
There is no “one way” focaccia is made in Italy. Some are thinner, some are thicker, some are crispy, some are soft, some are dry, some are moist. One thing all focaccia should have is the characteristic bubbles that are formed when gasses are trapped in the gluten matrix during the fermentation process. These bubbles are prized by the artisan bread baker and are showcased as such. Every region of Italy has their own style or styles of Focaccia. Each regions variations showcase the unique grains, cheeses, vegetables, meats and oils of that region. Some regions have their own name for their Focaccia. The name Fugassa is used in some areas of northern Italy and Fecazze is used in some areas of southern Italy.
Is Focaccia a Pizza? No. If anything, it is the other way around. Focaccia and Pizza are both technically “flat breads” but that is where the similarity stops. Focaccia as a style pre-dates pizza by centuries.
My style of Focaccia I created is a hybrid of a few styles taught to me by my parents and other styles I have learned in my travels in northern and southern Italy. It is on the thicker side with a slightly crispy crust and an airy, moist and soft interior.
In my opinion, I like them all. I just prefer some styles to others.
I hope you enjoy the style I have created, and I look forward to serving you!
John
