The Italian flatbread often topped with herbs is focaccia. It is a leavened, oven-baked bread made from flour, yeast, water, salt, and olive oil, commonly finished with herbs such as rosemary and coarse salt.
Focaccia is especially associated with Liguria and the city of Genoa, where focaccia genovese is known for its olive-oil-rich surface and characteristic finger-sized dimples. Bakers press the dough before baking so the indentations hold oil and seasoning. In Genoa, it may even be eaten at breakfast, sometimes dipped into milk or cappuccino.
The name is linked to the Latin panis focacius, meaning bread baked on the hearth. Focaccia is sometimes described as a relative of pizza, but the dough is typically allowed to rise after being shaped, giving it a softer, thicker texture. Pizza is generally topped and baked immediately after shaping.
Rosemary is the best-known herb topping, but regional versions vary widely. Focaccia pugliese may include potatoes, tomatoes, olives, and oregano, while focaccia di Recco from Liguria is made with very thin dough and soft cheese. Grissini are breadsticks, ciabatta is a loaf, and bruschetta is toasted bread with toppings—not varieties of focaccia.