Not many know that focaccia, timeless masterpiece of Italian cuisine, was born in the bustling kitchens of antiquity. Indeed this flatbread, sumptuously rich in olive oil and steeped in history, serves as a culinary bridge between past and present. 

The debate over focaccia’s exact origin is a fascinating journey through time. While some historians attribute its inception to the Etruscans, our ancient ancestors who once thrived in the regions of Tuscany, Umbria, and Lazio, others point to the influence of Ancient Greece: the Greeks had their own version of focaccia, known as plakous, often flavored with herbs, onion, cheese, and garlic.