Focaccia is a flat Italian bread made from a very wet dough that rises and bakes in a pan greased with olive oil. The bottom fries lightly in the oil and turns crisp; the crumb comes out tall, light and full of holes. On top, the dimples pressed in with fingertips hold olive oil, coarse salt and toppings that range from plain rosemary to tomato and mozzarella.
At Santo Pane, focaccia is naturally leavened, like all our breads, and it is one of the most ordered items in the weekly bake. This guide answers the questions we hear most: what it is, where it comes from, how it differs from pizza and how to serve it at home.
Where does focaccia come from?
The name comes from the Latin panis focacius, the bread baked on the focus, the hearth of Roman homes. Flatbreads baked on stone or embers have existed all over the Mediterranean for thousands of years, but focaccia as we know it is linked above all to Liguria, in north-western Italy. In Genoa, focaccia genovese is breakfast: thin, golden, brushed with an emulsion of water, olive oil and salt before it goes into the oven.
Each region created its own version:
| Style | Region | What it is like |
|---|---|---|
| Focaccia genovese | Liguria | Low, salty and glossy with olive oil, with deep dimples. |
| Focaccia barese | Puglia | Taller and softer, topped with cherry tomatoes and olives; some recipes add potato to the dough. |
| Focaccia di Recco | Liguria | Two paper-thin sheets of unleavened dough filled with fresh cheese. It holds Protected Geographical Indication status in the European Union. |
| Tall, long-fermented focaccia | Contemporary | Very wet dough, airy crumb and varied toppings. This is the Santo Pane style. |
What is the difference between focaccia and pizza?
Both start with flour, water, salt and yeast, but they go in opposite directions. Pizza is a thin base, stretched by hand and baked in a few minutes in a very hot oven, with the topping as the star. Focaccia is a bread: it rises in its own pan, takes more olive oil in the dough and underneath, bakes for longer and has a tall crumb. The topping is there, but texture is what matters.
At the table, the difference shows in your hand: a slice of pizza folds; a square of focaccia stands up.
What changes in a naturally leavened focaccia?
Most focaccias are made with commercial yeast and are ready in a few hours. Ours uses levain, the natural starter we keep in the bakery, and ferments slowly, at a controlled temperature, before it is baked. Three things change because of that:
- Flavour. Long fermentation develops more complex aromas and a subtle acidity that balances the olive oil and cheese.
- Texture. The dough gains strength over time and holds large, irregular holes without needing dough improvers.
- Keeping. The natural acidity helps the bread go stale more slowly than a fast-fermented dough.
The full process is in The Return of Real Bread.
How to serve focaccia
Focaccia is bread for a shared table. Some pairings that work well with ours:
- Warm, as a starter. The Rosemary and Fleur de Sel Focaccia with good olive oil, olives and a charcuterie board.
- As a light meal. The Margherita Focaccia, with mozzarella, cherry tomatoes and basil, is the house favourite. The Caprese Focaccia has buffalo mozzarella and roasted cherry tomatoes. With a green salad, either one is lunch.
- With wine. Cheese and rosemary focaccias call for sparkling wine or a light Italian red. Those that pair fruit and cheese, such as pear, walnuts and brie, go well with a white.
- As sandwich bread. Cut a square in half horizontally and fill it with prosciutto, burrata and rocket.
How to warm focaccia
Focaccia is best warm. Preheat the oven to 180 °C and warm it for 5 to 8 minutes, directly on the rack or on a tray, until the bottom crackles again and the cheese softens. In an air fryer, 3 to 4 minutes at 160 °C is usually enough. Avoid the microwave: it softens the crust and makes the crumb rubbery.
How to store focaccia
- Same day or the next: at room temperature, wrapped in paper or in a bread bag, out of the sun.
- With cheese, tomato or cured meats: if you will not eat it the same day, keep it in the fridge, well sealed, and warm it before serving.
- For longer: cut it into portions, wrap them well and freeze. To serve, take it straight from the freezer to the oven at 180 °C for 10 to 12 minutes, without thawing first.
Our storage guide has the step-by-step for every bread.
Quick questions
Does focaccia contain egg or milk?
The traditional dough does not: flour, water, salt, leaven and olive oil. Milk and dairy come in with cheese toppings. Each Santo Pane product lists its allergens on its own page.
Is there vegan focaccia?
Yes. Without cheese or cured meats, focaccia is naturally vegan. Our Vegan Focaccia, when it is on the menu, has cherry tomatoes, Azapa olives and red onion.
Can you freeze focaccia with toppings?
Yes. Tomato and cheese come back well in the oven. Fresh leaves, such as basil and rocket, are best added after warming.
Where to find naturally leavened focaccia in the ABC region
Santo Pane bakes once a week in Ribeirão Pires and delivers with its own fleet to Ribeirão Pires, Rio Grande da Serra, Mauá, Santo André, São Bernardo do Campo, São Caetano do Sul and part of the city of São Paulo. Focaccia flavours change from week to week; the ones available are on this week's menu. To check whether we deliver to your address and what delivery costs, enter your postcode on Closer to You.