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Same dayOnion-topped pan focaccia
Caramelized Onion Focaccia
Deeply sweet, jammy onions cooked down slow and dark, spread over a golden crust — savory, mellow, and almost caramel-rich.
Collection · 9 recipes
Italian Regional Focaccia
Focaccia is not one recipe. From thin, oily Ligurian fugassa to soft Puglian potato focaccia and lean Tuscan schiacciata, each region bakes it its own way.
These are faithful home versions; where a name is protected, we say so and frame it as a style rather than the certified product.
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Caramelized Onion Focaccia
Deeply sweet, jammy onions cooked down slow and dark, spread over a golden crust — savory, mellow, and almost caramel-rich.
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Same dayPotato-and-semolina focaccia with tomatoes and olives
Focaccia Barese (Puglian Potato-and-Semolina Focaccia)
Golden and soft from boiled potato in the dough, its edges shattering-crisp, studded with juicy hand-crushed cherry tomatoes, briny olives and a haze of oregano — southern Italy in a pan.
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OvernightRustic high-hydration blistered focaccia
Focaccia di Voltri (Rustic High-Hydration Ligurian Focaccia)
The blistered, rustic sister of Genoese focaccia: a very wet, long-worked dough baked over a dusting of cornmeal into a crackly, big-holed crumb with charred bubbles and a whisper of grit on the base.
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Same dayThin, oily, brine-dimpled Genoese focaccia
Focaccia Genovese (Genoese-Style Ligurian Focaccia)
The Ligurian everyday classic: thin and low with a shattering oil-fried bottom, a soft salty crumb, and finger-dimples that pool with an olive-oil-and-brine glaze.
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Same daySavoury topped focaccia with cheese, greens and anchovy
Focaccia Messinese (Sicilian Focaccia with Tuma, Endive and Anchovy)
A savoury Sicilian focaccia piled with molten tuma cheese, bittersweet curly endive, fresh tomato and salty anchovy — a warm, saline, herbaceous bite from the Strait of Messina.
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Same dayUnleavened two-sheet cheese-filled focaccia
Recco-Style Cheese Focaccia (Home Adaptation of Focaccia di Recco)
Two wafer-thin, unleavened sheets of dough sealed around molten stracchino, baked blistering hot until the top crackles into golden, cheese-oozing craters — nothing like a fluffy focaccia.
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Same daySweet seasonal grape-harvest bread (focaccia cousin)
Schiacciata all’Uva (Tuscan Sweet Grape Harvest Bread)
Tuscany’s sweet harvest bread: a lightly sweetened dough packed and scattered with juicy wine grapes and sugar, baked in autumn until jammy, caramelised and fragrant with must.
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Same dayLean thin olive-oil flatbread (focaccia cousin)
Schiacciata Toscana (Tuscan Olive-Oil Flatbread)
Tuscany’s lean, crisp flatbread: thinner and lighter than focaccia, blistered gold and brushed with fragrant new olive oil and crunchy coarse salt the moment it leaves the oven.
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Same dayDurum-semolina pan focaccia
Semolina Focaccia (Semola Rimacinata Blend)
A golden, Puglia-leaning focaccia built on finely-milled durum semolina — nutty and faintly sweet, with a sandy, crisp crust and a warm amber crumb that showcases the flour itself.