Focaccia is a Ligurian flatbread made from yeast dough, which is topped with olive oil, salt and possibly herbs and other ingredients before baking. Other regional names are Crescentina and Schiacciata. Focaccia is usually not served as a side dish, such as .B bread; it is eaten as an important part of breakfast, but over time it has also developed into a snack.

Different types of focaccia are particularly well known. Focaccia alle olive (with olives) and Focaccia alle cipolle (with onions) are two of the most popular varieties. Also famous is the focaccia al formaggio, which is made from a slightly different dough than the traditional focaccia and is completely covered with melted cheese. To prepare the traditional Genoese focaccia, a dough is made from flour, water, salt, yeast and possibly some olive oil and after prolonged letting it is formed into barely finger-thick flatbreads, into which several depressions are pressed. Then a little salt and olive oil are added and the flatbreads are baked golden yellow.

Focaccia is a Ligurian flatbread made from yeast dough, which is topped with olive oil, salt and possibly herbs and other ingredients before baking. Other regional names are Crescentina and Schiacciata. Focaccia is usually not served as a side dish, such as bread; it is eaten as an important part of breakfast, but over time it has also evolved into a snack. Focaccia alle olive (with olives) and Focaccia alle cipolle (with onions) are two of the most popular variants. Also famous is the focaccia al formaggio, which is made from a slightly different dough than the traditional focaccia and is completely covered with melted cheese.