Focaccia: The timeless bread of the Mediterranean

Focaccia, with its golden crust, soft interior and aromatic herbs, is a testament to the simplicity and richness of Mediterranean cuisine. This beloved Italian bread, characterised by its olive oil-rich texture and fragrant toppings, carries with it centuries of culinary tradition, reflecting the history and culture of the region it hails from.

The roots of focaccia stretch back to ancient times, predating the Roman Empire. The original form, known as panis focacius, was a flatbread baked on the hearth. The name itself is derived from the Latin ‘focus’, meaning ‘hearth’ or ‘place for baking’. This bread was a staple of the ancient Roman diet, versatile and nourishing, and served as a precursor to the modern pizza.

As it travelled through the Italian peninsula, each region infused the bread with local flavours and ingredients, from rosemary and sage to onions, tomatoes and olives, celebrating the bounty of the land and sea. The Ligurian region, particularly the area around Genoa, is famed for focaccia Genovese.

The art of making focaccia is emblematic of Italian baking traditions, where simplicity meets precision. The dough, made from flour, water, salt and yeast, is enriched with olive oil, giving it a distinctive moistness and flavour. After rising, the dough is dimpled with the baker’s fingers, creating pockets that will hold olive oil, salt, and herbs, ensuring that each bite is infused with flavour.

Focaccia is a bread of the people, accessible and meant to be shared, embodying the Italian principle of conviviality. Whether served as an accompaniment to a meal, as a snack, or as the base for sandwich-like creations, focaccia brings people together, a reminder of the communal spirit of Mediterranean dining.

The global journey of focaccia mirrors the broader trends of culinary exchange and adaptation. As Italian immigrants brought their recipes and traditions to new shores, focaccia found a place in the hearts and kitchens of diverse communities worldwide. Today, it is celebrated not only in Italy but as a beloved element of international cuisine, adapted to incorporate local tastes and ingredients.

Focaccia stands as a reminder of the Mediterranean’s rich culinary heritage, a heritage that values quality, simplicity and the pleasure of shared meals. In every dimple, herb and drop of olive oil, focaccia tells a story of centuries of baking, a celebration of flavour and tradition that continues to evolve and delight palates around the world.