Focaccia "potato pizza" in New York City. Pizza is also a similar dish. Focaccia Focaccia () is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. Focaccia can be used as a side to many meals or as sandwich bread. "Focaccia al rosmarino" (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Focaccia is similar to the Greek flatbread Lagana. In Ancient Rome, "panis focacius" was a flat bread baked on the hearth. The word is derived from the Latin "focus" meaning
Focaccia is made in Recco, near Genoa. Other than the name, this Recco version bears no resemblance to other focaccia varieties, having a stracchino cheese filling sandwiched between two layers of paper-thin dough. Out of Liguria, focaccia comes in many regional variations and its recipe, its texture, its flavor remarkably varies from north to south of Italy. In some parts of the Northwest, for example, a popular recipe is "focaccia dolce" ("sweet focaccia"), consisting of a basic focaccia base and sprinkled lightly with sugar, or including raisins, honey, or other sweet ingredients. Another sweet focaccia from the Northeast is "focaccia veneta"