Focaccia Semplice

Focaccia Semplice, meaning "simple focaccia," is a classic Italian flatbread rooted in the Ligurian tradition, though its straightforward formula has made it a staple across the peninsula. The essential ingredients are high‑gluten flour, water, yeast, extra‑virgin olive oil, and salt — nothing more, nothing less. What distinguishes a great Focaccia Semplice is the texture: a shatteringly crisp golden crust giving way to an airy, chewy interior, deeply perfumed with olive oil and finished with flaky sea salt. The dough must be hydrated enough to create large alveoli and proofed slowly for optimal flavor. Regional variations abound: Ligurian focaccia is often dimpled and topped with rosemary, while in Bari the dough is studded with cherry tomatoes and olives. In Sicily, bakers sometimes incorporate local semolina for extra structure. A notable rendition is found at Panificio del Carmine in Catania, Italia, praised by the creator duo Frama Twins for its authenticity and simplicity. There, the focaccia respects the “semplice” promise — letting the quality of oil and flour speak for itself — while still achieving the soft‑crisp balance that defines the bread at its finest.