Focaccia, known in some Italian dialects as "fuka," dates back to ancient Roman times as a flatbread baked on hot stones. It became a staple in Liguria and other coastal regions, traditionally flavored with olive oil, sea salt and herbs, and is often served as a snack, side or accompaniment to meals.

In Liguria, focaccia is thin and heavily drizzled with olive oil and sea salt; in Puglia, it may be topped with tomatoes and olives; in Tuscany, rosemary and coarse salt are classic. The overnight fuka recipe reflects the Ligurian style with rosemary and sea‑salt flakes.

Fuka is typically served warm, sliced into squares, and enjoyed with a drizzle of extra‑virgin olive oil or as a base for toppings like cheese, cured meats, or grilled vegetables. It’s common at family meals, picnics, and as an accompaniment to soups and salads.

Fuka is a versatile everyday bread but is also featured at festivals, church feasts, and family gatherings, especially in the summer when fresh herbs are abundant. It pairs well with wine and antipasto platters.

The high hydration, generous olive‑oil coating, and the dimpled surface create a light, airy crumb with a crisp, caramelized crust. The dimples trap olive oil and herbs, giving each bite a burst of flavor.

Traditional fuka uses bread flour, extra‑virgin olive oil, fine sea salt, fresh rosemary or other herbs, and a small amount of instant yeast. Water should be warm (around 110°F) to activate the yeast without killing it.

Fuka pairs beautifully with minestrone soup, caprese salad, grilled vegetables, cured meats like prosciutto, and can be used to make panini with mozzarella and tomatoes.

Common errors include over‑mixing which can toughen the dough, under‑hydrating which leads to a dense crumb, not allowing enough fermentation time, and tearing the dough while stretching. Also, skipping the dimple step can cause the focaccia to puff unevenly.

Cold fermentation slows yeast activity, allowing complex flavors to develop and giving the dough a more open crumb. It also makes the dough easier to handle during stretching because the gluten relaxes gradually.

The YouTube channel That Bread Lady focuses on approachable home‑baking tutorials, especially breads and pastries, offering step‑by‑step guidance for beginners while also sharing tips that appeal to experienced bakers.