Focaccia
at Sanna · Milano
Focaccia
at Panificio Focaccia col Formaggio Salumeria Tossini · Recco
Focaccia
at Panificio Focaccia col Formaggio Salumeria Tossini · Recco
Focaccia
at La Briciola · Torino
Focaccia
at Focacceria Panetteria · Torino

Focaccia

186Places
53Cities
204Reviews
23Creators
68%Loved
0Michelin

The story

Focaccia is a traditional Italian flatbread that originated in the Liguria region, specifically the city of Genoa. Its name is derived from the Latin *focus* (hearth), referencing its historical baking methods. The standard dough is composed of high-protein flour, water, yeast, salt, and a generous amount of extra-virgin olive oil, which creates a moist, airy crumb. After a slow rise, the dough is hand-dimpled and topped with oil and coarse salt before baking.

A superior focaccia is defined by a crisp, golden crust and a soft, springy interior featuring irregular alveoli. Texture and seasoning are critical; poor quality versions are often criticized for being overly dense, greasy, or dry. ReTubeIt creator Franchino Er Criminale identifies Forno dei Fratelli Galante in Genoa as an exceptional venue, while also recommending Sanna, Panificio Spagnolo, and Il Forno di Via Pola in Milan. Conversely, he advises against Milanese venues such as Focacceria Genovese and Forno Ambrosiano.

Regional variations are diverse. Classic *focaccia genovese* is typically plain or seasoned with rosemary, whereas Bari’s *focaccia barese* incorporates cherry tomatoes, olives, and oregano. In Recco, the *focaccia di Recco* is a distinct, thin variation filled with cheese like stracchino. Beyond Italy, Michael Ligier highlights Victoria & Albert’s in Lake Buena Vista for a refined interpretation of the dish.

Synthesised by AI from every creator’s review.

Where to eat it

186 places reviewed by YouTube creators.

Milano (68)

Torino (29)

What creators say

Highlights from 6 creator reviews of Focaccia.

  • Antico Forno della Casana is one of the oldest bakeries in Genoa, where baker Ivan Sacchi has been making focaccia since 1985. The focaccia, a Genovese specialty, is made with a long leavening process that gives it a soft, airy interior and golden crust. The bakery is a local institution in the old town, producing fresh focaccia at all hours of the day.

    Antico Forno della Casana · Genovaloved

  • Panificio Fiore is a century-old bakery in Bari, Italy, located in a deconsecrated 13th-century Byzantine chapel. They make focaccia using a combination of semolina and wheat flour, with tomatoes, olives, oregano, and olive oil, baked in a 120-year-old wood-fired oven. The focaccia here is a Bari specialty, known for its oily, fluffy texture and rich tomato flavor, sold for just 1 euro a slice.

    Panificio Fiore Bari · Bariloved

  • Aldo's cuisine at Chiavica Cibo is a beautiful surprise: aware, refined, a contemporary and not obvious idea, a really nice proposal to return to try the dishes and the wine list.

    Chiavica Cibo · Marosticaloved

  • A magical, rustic agriturismo hidden in the Marche woods where everything is homemade — from the cured meats and cheeses to the pasta and preserves — offering an endless fixed menu of traditional, balanced, and delicious dishes for €38 per person.

    La Grotta dei Folletti · Mercatello Sul Metauroloved

  • Panino Perfetto by Vittorio Gucci serves incredible smash burgers and focaccias with high-quality ingredients; the USA, Calabrisi, and Pulled Pork burgers were standouts, though the fries could use more salt.

    Il Panino Perfetto di Vittorio Gucci · Milanoloved

  • A new bakery in Rome Nord with excellent focaccia and sfogliati, but some products like the lingua rossa and brownie were disappointing; worth a visit for the standout items.

    Gregorio Bakery · Romaloved
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Focaccia — ReTubeIt