🍞 Focaccia
Focaccia is an Italian flatbread made from a soft yeasted dough pressed into an oiled tray, dimpled with the fingertips and brushed with olive oil, salt and herbs before baking. It comes out fluffy and airy inside with a golden, slightly crisp top. It is eaten as a snack, a side for meals or split for sandwiches.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g bread dough (flour, water, yeast, salt)
- 60 ml olive oil
- 1 tsp coarse salt
- 1 tbsp chopped rosemary
- 1 tsp dried oregano
Method
- Oil a baking tray with 2 tbsp olive oil and stretch the risen dough into it.
- Cover and let it rise for 45–60 minutes until puffy.
- Press deep dimples all over with oiled fingertips.
- Drizzle with the remaining oil and sprinkle with salt and herbs.
- Bake at 220 °C for 20–25 minutes until golden.
- Cool briefly on a rack and cut into squares.
How to make it lighter
- Brush the top with oil rather than pouring it — 1 tbsp olive oil ≈ 120 kcal.
- Cut it into small squares and serve it as a side, not the main event.
- Top with sliced tomatoes, onions or olives instead of extra oil for flavour.
History
Flat hearth breads were baked in Italy since antiquity, and the name is usually traced to the Latin 'panis focacius', bread cooked on the hearth. Regional styles developed across the country, with Liguria particularly associated with it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →