Focaccia

Focaccia is a traditional Italian-style bread, featuring a thick, soft, and airy dough. It's often seasoned with olive oil and topped with herbs, vegetables, and spices such as raisins, parsley, rosemary, pickled olives, chilies, and tomatoes. Today, Rimping Supermarket invites you to learn about this ancient bread with a rich history.

Ancient Origins : From "Bread from the Hearth" to Etruscan Flatbread

The origin of Focaccia dates back to ancient civilizations. It's believed that this bread form is the ancestor of pizza, and in ancient times, it was known as Panis Focacius, derived from a Roman term meaning bread from the hearth. This was because, historically, Focaccia was a simple bread baked in an oven, using only flour, water, and olive oil.

The earliest records suggest that Focaccia was produced by the Etruscans, an ancient civilization that flourished in what is now Italy around 700 BC. These early versions of Focaccia were simple flatbreads made from a mixture of flour, water, and olive oil, seasoned with herbs or spices to enhance the flavor.

Evolution in the Roman Era and Regional Diversity

Over time, during the Roman era, Focaccia evolved with the addition of yeast, making its texture softer and airier. As the Roman Empire expanded across the Mediterranean, Focaccia gained widespread popularity throughout Italy, in regions such as Liguria, Tuscany, and Puglia. Each area adapted the recipe to suit local tastes and available ingredients.

In Liguria, a coastal region in northwest Italy, Focaccia is distinctively seasoned with olive oil, salt, rosemary, and thyme. Its texture is soft and airy, known as Focaccia Genovese, commonly enjoyed as a snack or appetizer with wine, or for breakfast with a cappuccino.

In Tuscany, Focaccia is often used as a base for sandwiches and paninis. It is thin but chewy, with a rich flavor that pairs well with meats and cheeses, and is called Schiacciata.

Meanwhile, in Puglia, a region in southern Italy, Focaccia is typically flat, similar to pizza, seasoned with tomatoes, olives, oregano, and onions. This popular version is known as Focaccia Barese.

Focaccia in the Modern Era: Global Reach and Topping Innovation

In the early 20th century, as Italian immigrants traveled to the United States, they brought their Focaccia recipes with them. This led to its widespread popularity, and the recipe was further developed with the addition of new ingredients such as sage, garlic, cheese, honey, raisins, sugar, and lemon zest.

In recent years, Focaccia has gained global popularity and is often found in bakeries and coffee shops. Modern chefs continue to experiment with countless diverse toppings to create their own unique Focaccia recipes.