Focaccia (UK: /fəˈkætʃə/ fə-KATCH-ə, US: /foʊˈkɑːtʃ(i)ə/ foh-KAH-ch(ee-)ə, Italian: [foˈkattʃa]; Ligurian: fugassa, Ligurian: [fyˈɡasːa]; Barese: fecazze, Neapolitan: [fəˈkattsə]) is a flat leavened oven-baked Italian bread.

[1] In Rome, it is similar to a type of flatbread called pizza bianca (lit.

[2][3][4] Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular or square shape.

[6] The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine,[citation needed] while outside Liguria the word usually refers to the Genoese variants.

'Genoese focaccia'), marked by its finger-sized holes on its surface called dimples (ombrisalli in Genoese dialect),[11] is brushed or sprinkled with olive oil, coarse salt, and sometimes water before the final rise.

In the city of Rimini,[17][18] piada dei morti is a sweet focaccia topped with raisins, almonds, walnuts, and pine nuts,[19][20] and traditionally eaten in November for All Souls' Day.

[18][19] In South Tyrol and the Austrian village of Krimml, Osterfochaz (locally Fochiz) is a traditional Easter gift from godparents to their godchildren.

[21] The traditional variant from Bari, focaccia barese, is prepared with durum wheat flour and topped with tomatoes.