Focaccia country of origin Italy
Etymology and terminology
In Ancient Rome, panis focacius was a flat bread baked on the hearth. The word is derived from the Latin focus 'hearth, place for baking'.  The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine, while outside Liguria the word usually refers to the Genoese variants.The first attestation of the word focaccia dates back to the 14th century.Focaccia is sometimes considered to be a kind of pizza, though focaccia is left to rise after being flattened, while pizza is baked immediately.Regional variants
Focaccia genovese
Focaccia genovese ('Genoese focaccia'), marked by its finger-sized holes on its surface (ombrisalli in Genoese dialect), is brushed or sprinkled with olive oil, coarse salt, and sometimes water before the final rise.In Genoa, focaccia is eaten in the morning at breakfast or during the day. It is often dipped in milk or in cappuccino at breakfast and eaten warm and wet.
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