Bread has a central role in Italian cuisine, with each region proudly promoting its own distinct varieties, textures, and flavors. The delicious and humble focaccia is the same: from the soft and fluffy focaccia barese, topped with cherry tomatoes and olives, to the richly layered sfincione siciliano, often considered a cross between focaccia and pizza, Italy offers an incredible diversity of bread-based specialties.

Among them, of course, Liguria’s focaccia genovese stands queen, and is known for its simplicity and characteristic combination of olive oil and coarse salt. The Tuscan schiacciata is equally renowned, but slightly denser, and is often served plain or filled with savory ingredients like prosciutto.