Italian focaccia emerges as a popular gourmet culinary trend

Focaccia, a traditional Italian flatbread originating from central-northern Italy, has emerged as a popular culinary trend. Often considered a precursor to pizza, it is distinguished by its thick, spongy, and highly hydrated dough.

Unlike pizza, which features a thin and crispy base, focaccia is typically seasoned with olive oil, coarse salt, and herbs such as rosemary. It is commonly served as a snack, appetizer, or gourmet sandwich filled with ingredients like mortadella and stracciatella. A traditional variation known in Italy as ‘schiacciata all’uva’ features grapes, rosemary, and flaky salt.