Focaccia is a type of oven-baked Italian flat bread. It has a similar texture to pizza dough, and as pizza, it is made of flour, water, salt, and yeast. But it isn't baked with toppings, its surface is oily and salty, sometimes it has also rosemary.
Focaccia can be enjoyed as an appetizer, as a snack, as table bread or can also be used as to make focaccia sandwiches.
Focaccia is typical of the region of Liguria (where it is called fugassa in the regional dialect, pronounced foo-gas-sah), but has a long-standing tradition dating back to the Roman Empire. In fact, its name derives from the Latin name panis focacius. Panis obviously means bread and focacius derives from focus, which is a hearth, a stone-lined fireplace that was used for baking.
The correct pronunciation of focaccia in Italian can be written as foh-cahtch-ah, but if you click focaccia you can hear the correct pronunciation of the word and read the pronunciation thoroughly explained.
The ingredients for 6:
10 g of fresh yeast
500 g (plus 50 g extra) of type 00 flour
1 tbsp (plus extra for drizzling) of extra virgin olive oil
1 small handful of coarsely chopped rosemary leaves
(Photo from Vogue Australia: "Cucina Luciana" by Sophia Young, recipes Luciana Sampogna, photography Mark Roper, styling David Morgan)