The history of Focaccia bread

We’re big fans of focaccia here at the bakery. A perfectly moist loaf that can be ripped and dipped into oils and vinegars and is a great vehicle for all kinds of vegetables too.

What is focaccia?

Focaccia is a flat, leavened oven-baked Italian bread, similar in style and texture to pizza. It can be served as a side dish or used as a sandwich bread. It’s often round, rectangular or square shaped.

Origins of focaccia

Many historians believe that focaccia originates from the Etruscans of North Central Italy or the Ancient Greeks.

The name focaccia derives from the Roman ‘panis focacius’, meaning ‘hearth bread’. Back then, its recipe consisted of rough flour, olive oil, water, a small quantity of yeast and salt and was used as a dipping bread.

As the Romans expanded their empire, they took focaccia with them, causing it to rise in popularity across Europe.

The Spanish version of focaccia, ‘pan de hogaza’ originated from Italy too, as did ‘fugasse’ in the French regions of Burgundy, Provence and Languedoc. 

Experimental toppings

These days you can be very experimental when it comes to focaccia toppings. We often see focaccias topped with rosemary and sage and even garlic and cheese. There are also sweet versions too, made with honey and raisins.

Focaccia Friday

We regularly host Focaccia Fridays here at the bakery and have lots of delicious loaves available for you to purchase and enjoy at home. Be sure to pop in when we’re open and pick one up.