This is probably one of the world’s best known and oldest breads with its hallmark dimples and flat oval shape. The name comes from the Latin words panis focacius meaning bread from the center (hearth). It is understandable why this bread is so named since the hearth was the center of the Roman home; and for that matter homes throughout most of human history. It actually predates the Romans having been well documented in Greed and Etruscan society as far back as 700 BC. Most gastronomic historians agree that this is the forerunner of modern-day pizza. Even today focaccia is often made with cheese and various toppings such as cured meats, olives and cheeses. A sweeter versions is made with dried or candied fruits and sprinkled with sugar.
This is also a great example of how food travels. The Ligurian province of Italy (in Tuscany it is made without salt and called schiacciata) lies in the upper west of the country bordering France. In Provence and the Languedoc, this bread is known as fogassa. The farther away from Italy it travels, the more French becomes the name. In Burgundy it is known as foisee or fouaisse while in greater France you can find it by the name fougasse. And down the Iberian peninsula in Spain, they know it as hogaza.
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