Focaccia, a beloved Italian flatbread, is believed to have originated in Liguria, a coastal region in Northwest Italy. Its name derives from the Latin word focus, meaning “hearth” or “fireplace,” reflecting its traditional baking method. This bread has been a staple of Italian cuisine for centuries, known for its airy texture, crispy crust, and rich olive oil flavor.
In addition to Liguria, the city of Bari in Puglia is famous for its own variation, Focaccia Barese, which features a distinctive semolina dough topped with cherry tomatoes, olives, and herbs.
Focaccia is often enjoyed as a versatile base for toppings like fresh herbs, sea salt, and tomatoes, or served plain alongside meals. It holds a special place in Italian culinary traditions and is cherished both in Italy and by Italian food enthusiasts around the world for its simplicity and versatility.
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