Focaccia originates from ancient Roman times as a simple flatbread baked on a hearth. Over centuries it became a staple of Ligurian cuisine, especially in Genoa, where olive oil and herbs are traditional toppings. Today it is enjoyed across Italy as a snack, side, or base for sandwiches.

In Liguria, focaccia is often topped with rosemary, sea salt, and lots of olive oil. In the Veneto region, "focaccia di Recco" is filled with cheese. In Puglia, it may be topped with tomatoes, olives, or onions. Each region adds local ingredients while keeping the airy crumb.

Authentic Ligurian focaccia is served warm, brushed with extra‑virgin olive oil, and sprinkled with flaky sea salt and fresh rosemary. It is commonly eaten on its own, with cured meats, or used to make hearty sandwiches.

Focaccia is a everyday bread but is also featured at festivals, family gatherings, and as a welcoming snack for guests. In some towns it is baked for Saint Joseph's Day and other local feast days.

The 75% hydration creates a very wet dough that yields a thin, crisp crust and a light, open crumb with large holes—ideal for sandwiches. The stretch‑and‑fold method develops gluten without intensive kneading, making it easier for home bakers.

Common errors include using water that is too hot, which kills the yeast; over‑kneading the sticky dough; skipping the stretch‑and‑fold rests; and under‑baking, which leaves the bottom soggy. Follow the proof times and keep the dough well‑oiled.

Stretch‑and‑fold works better for high‑hydration doughs that are too sticky to knead by hand. It gently develops gluten while preserving the dough’s moisture, resulting in the characteristic airy crumb.

Yes. After the first rest, you can refrigerate the dough for up to 24 hours before the stretch‑and‑fold series. Once baked, wrap the focaccia tightly and keep it in the refrigerator for up to 3 days or freeze for longer storage.

The top should be deep golden‑brown with visible rosemary leaves and flaky salt. The crust should be crisp and the bottom slightly darker. When tapped, the loaf sounds hollow, and the interior crumb is full of irregular, airy holes.

The YouTube channel Ethan Chlebowski focuses on straightforward, technique‑driven home cooking tutorials, especially bread‑making, comfort foods, and practical kitchen tips for everyday cooks.

Ethan Chlebowski emphasizes minimal equipment, hand‑worked doughs, and clear visual explanations, avoiding complex machinery. He often uses high‑hydration formulas and stretch‑and‑fold methods to make artisan‑style Italian breads accessible to home bakers.