Focaccia Bread

FAQ About Focaccia Bread

Are there any regional variations of Focaccia Bread? Focaccia Bread
9 months ago | gizem

Are there any regional variations of Focaccia Bread?

Yes, there are numerous regional variations of Focaccia Bread in Italy and even beyond. Focaccia is a versatile bread, and different regions have put their own unique twists on it, incorporating local ingredients and flavors. Here are some notable regional variations:

  • Focaccia Genovese (Liguria): This is one of the most famous variations. It's often topped with olive oil, coarse salt, and sometimes fresh rosemary. It's renowned for its simple yet flavorful profile.
  • Focaccia di Recco (Liguria): A specialty of the town of Recco in Liguria, this version of Focaccia is filled with cheese, typically stracchino or crescenza cheese, and topped with another layer of thin dough.
  • Focaccia Barese (Puglia): Hailing from the region of Puglia, this Focaccia is thicker and softer than some other varieties. It's often topped with tomatoes, olives, and oregano.
  • Focaccia Pugliese (Puglia): This variation is known for its use of mashed potatoes in the dough, making it extra soft and fluffy. It's also typically seasoned with olive oil, cherry tomatoes, and sometimes black olives.
  • Focaccia di Recco (Sicily): Sicilian Focaccia is often filled with ingredients like tomatoes, onions, olives, and anchovies. It has a slightly different texture and flavor compared to its northern counterparts.
  • Focaccia Romana (Lazio): This Roman version of Focaccia is typically thinner and lighter, almost resembling a pizza. It's often topped with olive oil, salt, and fresh herbs.
  • Focaccia Veneta (Veneto): Found in the Veneto region, this Focaccia is often made with polenta flour, which gives it a unique texture and flavor. It's typically topped with onions and sometimes cheese.
  • Fougasse (Provence, France): Although not Italian, Fougasse is a bread similar to Focaccia and is popular in Provence, France. It often includes ingredients like olives, herbs, and sometimes even anchovies.
  • Focaccia alla Barese (Bari): This version from Bari, in the Puglia region, includes cherry tomatoes, black olives, and sometimes pickled vegetables like eggplant.
  • Focaccia di Recco (Campania): In Campania, the Focaccia di Recco is often stuffed with ricotta and black pepper, creating a creamy and savory variation.