What country did focaccia originate from?

Focaccia is a bread of Italian origin, specifically from Genoa. It is characterized by its flat shape, with a maximum height of 2 cm, and a soft texture. Traditionally, it is topped with coarse salt, olive oil, and rosemary. In Italy, focaccia is eaten on various occasions, from breakfast to appetizers or antipasti. There are numerous variations of focaccia in Italy, which differ in both preparation methods and the ingredients and seasonings used.

Among the best-known types are classic focaccia, also called Focaccia alla Genovese, and focaccia with onion, a variant of the Genoese version. Focaccia di Recco, which includes cheese, and sweet focaccia are other popular variations. In Florence and Prato, focaccia with grapes is common.

Other varieties include focaccia di Susa, focaccia Novese from Lower Piedmont, focaccia di Bari, typical of the city of Bari, and focaccia Messina from Messina. There is also focaccia veneziana from the Veneto region, crescia from Marche, cuddura from southern Italy, focaccia di Matera, Vastedda from Sicily, and Piscialandrea from the Imperia region, common in Basilicata.

Many types of focaccia are recognized as traditional food products of various Italian regions.