Focaccia

Focaccia: why Focaccia is called Focaccia?

Italian Version 🇮🇹

Why Focaccia is called like that?

✅ Before starting to read – and find out why Focaccia is called Focaccia – here are some really interesting links. Take a look!😉

Discovering Focaccia…

Genoese Focaccia, is a rectangular (or circular) and flattened “bread”, seasoned with oil, cooked in the oven or, as it was originally, under the embers.

Focaccia genovese
What’s better than a piece by the sea? Photo by Nicoletta Specchia from our Facebook Group

📑 Its name derives from the vulgar Latin focacea or focacia, feminine noun of the adjective focacius, in turn derived from focus “hearth”.

The panis (bread) focacius was the one “cooked under the ashes”, as opposed to the panis furnaceus , that was cooked in the oven.

Focaccia Genovese
Home made Focaccia – Photo by Roberta Carletti, from the Facebook Group

What are the main features that a real Focaccia “must have”, to be called “in all respects” Focaccia?

✔ Let’s find out together..

1️⃣ It must have holes. This is the most important condition of all: in absence of the characteristic “holes”, the ÉUGGI (eyes, in Genoese dialect), we CANNOT talk about Genoese Focaccia.

2️⃣ Genoese Focaccia is very thin. It must be no more than 1.5 / 2 cm high – and well laid out on the Teglie – BLADE, the traditional aluminum pan.

Focaccia genovese

3️⃣ It takes good oil. Ligurian oil, when possible. It takes a lot of good oil, and of two types: Olive oil on the pan and in the dough. After cooking, a puree of Extra Virgin Olive Oil, on the surface

4️⃣ It must be a “nice golden” color. It must not be overcooked or, even worse, too white – that it means is still raw.

5️⃣ The consistency must be double. Crunchy on the outside – especially in the UEGIN (corners, in Genoese dialect) – and soft on the inside.