This focaccia is summer perfection. Made with a considerable amount of olive oil, the ideal one should be moist but airy, with its crumb sandwiched between thin but extremely crispy top and bottom crusts. This flatbread, which resembles a very thick-crusted pizza, goes well with cheese and dips, cold meats, olives, and a variety of vegetables. It is, after all, a mainstay of the Mediterranean.
Although identical flat unleavened flatbread has been created across the Middle East for a long time, most historians think it originated with either the Etruscans of North Central Italy before to the formation of the Roman Empire or in Ancient Greece at the beginning of the first millennium BC. Though it is not required to identify the culture that invented the loaf, we do know that Turkey, Greece, Italy, France, and Spain all have recipes that are comparable to this one.
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