Focaccia bread

Focaccia Bread is a type of traditional Italian bread, characterized by its spongy texture and golden, slightly crispy crust. This flat and soft bread is prepared with a dough enriched with olive oil, which gives it a mild flavor and an airy crumb. It is usually flavored with herbs like rosemary, coarse salt, and sometimes with olives or tomatoes, making it a perfect accompaniment for a wide variety of dishes or as a base for gourmet sandwiches.

Origin: Focaccia bread has its roots in the Liguria region, in northwestern Italy, where it has been a staple food since Roman times. Its name comes from the Latin "focus," meaning "fire," referring to the ancient method of cooking on hot stones or in wood-fired ovens.

Properties: Focaccia is valued not only for its flavor but also for being a moderate source of carbohydrates and healthy fats thanks to the olive oil used in its preparation. Furthermore, being made with wheat flour, it provides energy and fiber (especially if whole wheat flour is used). It is a versatile ingredient in the kitchen that adds texture and aroma to preparations.

Synonyms in Spanish from Latin America: Although the term "focaccia" is widely used in Spain and many Latin American countries, in some places it is also known as Italian flatbread or simply Italian focaccia. There is no local term that replaces the original name, thus maintaining its gourmet and traditional identity.