Bread and focaccia: what’s the difference?

Bread is one of the oldest foods in the world: the first documented remains date back to 12,000 BC and were found in Jordan. Later, around 3000 BC, the Egyptians refined the leavening process by letting the dough rest in the open air before baking. This gave rise to a softer bread that became not only a daily staple but also a symbol of wealth and value.

Present in nearly every culture, bread is a dietary cornerstone for millions of people. While each country has its own variations, the fundamental elements remain the same.

Focaccia also has ancient origins, though not as old as bread. It has roots in the cuisines of the Phoenicians, Carthaginians, and Greeks, who baked barley, millet, or rye doughs directly over fire.

In ancient Rome, focaccia was considered a prized food, often offered to the gods during rituals. In the centuries that followed, it became a highlight of Renaissance wedding feasts.

Richer than bread due to the addition of fats like olive oil or lard, focaccia spread throughout Italy with countless local variations. One of the most iconic is the Ligurian version.
 

Both bread and focaccia are made from flour, water, yeast, and salt.

However, focaccia always includes a significant amount of fat, typically extra virgin olive oil (sometimes lard or butter)—which deeply affects its flavor and texture. Oil is added to the dough, the surface, or both.

Focaccia is often enriched with ingredients such as rosemary, onion, olives, cherry tomatoes, cheeses, or other regional toppings.
Some types of bread may include vegetable or animal fats, but in much smaller amounts, resulting in a drier and less rich product than focaccia.
 

Bread generally requires longer proofing times. In many traditional recipes, sourdough starter is used instead of commercial yeast. This natural leavening gives bread a more complex flavor profile, a stronger structure, and longer shelf life.

Its preparation includes a first bulk fermentation of the dough, followed by shaping and a second rise before baking.

There are countless bread shapes and sizes across Italy, tailored to different uses. Examples include loaves, baguettes, ciabatta, buns, sandwich bread, and more. Each shape affects baking time, texture, and serving purpose.

Focaccia, enriched with oil, follows a different process. After the initial rise, the dough is spread out in a baking tray for a second fermentation.

In Ligurian focaccia, the signature dimples are pressed into the dough with fingertips before baking. A brine made of water, oil, and salt is poured over, collecting in the indentations and enhancing both flavor and texture during baking, resulting in a glossy, flavorful surface.
 

Bread is typically baked on a stone or in traditional ovens, while containers are rarely used except for specific types like sandwich bread. No toppings are added during baking, and the result is a product with a defined crust, which may vary in crunchiness depending on the recipe.

Focaccia is always baked in a tray, with generous amounts of oil on top and bottom. It can be topped with herbs, vegetables, or cheese, added before baking, and visible both on the surface and inside the crumb.
 

Bread has a compact or airy crumb, depending on the type, with a pronounced crust. Its flavor is generally neutral, making it the perfect companion to other dishes rather than the star.

It’s typically served alongside soups, cured meats, cheeses, or main courses—an essential support that enhances other flavors.

Focaccia, on the other hand, is soft inside, slightly crisp on the outside thanks to the oil. It’s intensely aromatic and full of flavor.
Often enjoyed on its own, it’s also perfect as a snack, afternoon treat, or street food. Many versions can be filled and served as a complete meal, thanks to its richness.
 

In summary, the main differences between bread and focaccia are:

• Ingredients – extra virgin olive oil is the key distinguishing feature of focaccia.
• Preparation – focaccia dough is more hydrated and undergoes a second rise in the tray.
• Baking and appearance – focaccia is low, golden, often topped; bread comes in many shapes and is usually plain.
• Texture and flavor – bread is neutral and versatile; focaccia is soft, rich, and aromatic.

Now that you know what sets these two classics apart, you can enjoy them with a new level of appreciation—or introduce them to someone discovering them for the first time.