Recipe visualization
OvernightClassic pan focaccia
Classic Italian Focaccia
A tall, olive-oil-rich focaccia with a crisp base and an open, tender crumb — the reference recipe everything else on this site builds from.
L’Italia della focaccia
Bake your way through Italy.
Every region has its focaccia — thin and golden in Liguria, soft with potato in Puglia, sweet with grapes in Tuscany. Explore the traditions and bake a faithful version in your own oven, with recipes that lead with flavor, not formulas.
Recipe visualization — focaccia from Liguria, Puglia, Tuscany and beyond.
L’Italia della focaccia
There is no single focaccia
Genoa · Recco · Voltri
Liguria
The heartland of Italian focaccia — thin, golden, dimpled and generous with olive oil.
Bari · the south-east
Puglia
Soft, high-hydration focaccia enriched with potato and crowned with tomatoes and olives.
Florence · the hills
Tuscany
Schiacciata — a leaner, olive-oil-brushed cousin of focaccia, savory or sweet with grapes.
Focaccia senza confini
The dough is Italian. The table is global.
Focaccia’s dimpled, olive-oiled dough is one of baking’s great blank canvases. Explore recipes that borrow flavors from around the world — za’atar and olive, kimchi and scallion, elote, tandoori paneer — always honestly framed as inspiration, never mislabeled as another culture’s bread.
Explore world flavors- Mediterranean
- Europe
- The Americas
- South Asia
- East Asia
- Africa
- Pacific
- Sweet
Where to start
Classic Italian Focaccia
A tall, olive-oil-rich focaccia with a crisp base and an open, tender crumb — the reference recipe everything else on this site builds from.
A tender, olive-oil-rich reference focaccia — the recipe everything else builds from. Soft and airy inside, crisp and golden underneath.
Read the recipeDal forno
Fresh from the oven
Recipe visualization
Same dayFocaccia-base sheet pizza
Focaccia Pizza (Sheet-Pan Pizza on a Focaccia Base)
A thick, airy sheet-pan pizza built on a focaccia dough — crisp-fried base, pillowy crumb, and a simple uncooked-sauce top.
Recipe visualization
Same dayLoaded protein topping focaccia
BBQ Chicken & Red Onion Focaccia (American-Inspired)
Smoky-sweet barbecue sauce, tender pre-cooked chicken and sharp red onion over a pillowy focaccia, with a little extra sauce brushed on after baking.
Recipe visualization
Same dayRoasted-vegetable sheet-pan focaccia
Roasted Beetroot & Goat Cheese Focaccia (Australian-Inspired)
A modern Australian cafe favorite — earthy roasted beetroot and tangy goat cheese, added partway through the bake so the cheese stays creamy, on an airy focaccia.
Recipe visualization
Same daySpiced sheet-pan focaccia
Berbere & Caramelized Onion Focaccia (Ethiopian-Inspired)
Warm, smoky Ethiopian berbere bloomed in olive oil over jammy caramelized onions — chili heat, fenugreek and cardamom on a tall, airy focaccia.
Recipe visualization
OvernightBiga-preferment high-hydration focaccia
Biga Focaccia (Stiff Italian Preferment for Strength and Flavor)
A robust, chewy focaccia with a milky-wheaty aroma and a strong, well-structured open crumb — built on a biga, the stiff Italian preferment prized for backbone.
Recipe visualization
Same dayLoaded protein topping focaccia
Buffalo Chicken Focaccia (Game-Day, American-Inspired)
Tangy, buttery hot sauce and shredded chicken over a pillowy focaccia, finished with a cool blue-cheese or ranch drizzle — the flavor of buffalo wings, sliceable.
Cornerstone
Focaccia pizza
A tall, airy sheet-pan pizza on a focaccia base — crisp-fried bottom, open crumb, a bright raw-tomato top. From classic margherita to potato and white pies.
Ingredienti
The Italian pantry
Great focaccia is mostly great ingredients handled simply — the right flour, olive oil you love the taste of, good salt, ripe tomatoes. Here’s what to buy and how to use it.
Explore the pantry- Olive oil
- Flour
- Tomatoes
- Sea salt
- Rosemary
- Olives
- Cheese
- Yeast
Helpful tools
When you want the numbers
For readers who like precision, our free tools do the baker’s math — hydration and scaling to any pan. Optional, never in the way of the recipe.
Worked example
80%
hydration
- Flour500 g
- Water400 g
- Salt (2%)10 g
- Oil (8%)40 g