Focaccia is a type of bread that is associated with Genoa and the Liguria region of Italy, although many believe that the roots of this pasta temptation come from the Etruscan civilization, a civilization that predates Roman. The name itself comes from the Latin "focus" meaning "hearth, place for baking", and in ancient Rome "panis focacius" was flat bread cooked in the oven. The widespread use of this culinary magic, the structure of which is identical to many types of pizza dough, also creates a huge number of variations in preparation. From the traditional Genoa recipe for olive oil and salt (focaccia alla Genovese) to cheesecake (focaccia col formaggio) to sweet focaccia dolce, focaccia is present at the Italian table in countless varieties.
We will focus on several different variants of the focuser.

Required dough products:
Wheat flour - 430-450g.
Dry yeast - 7g.
Olive oil or oil
Hot water - 250ml.
Salt - 1h

Method of preparation:

The yeast is dissolved in warm water and poured into a bowl. To them are added a small portion of flour, salt and two tablespoons of olive oil or oil. The flour is gradually added to the flour, and when thick enough to knead, transfer to a floured top and knead thoroughly by adding flour. After absorbing all the flour, continue stirring for at least 8-10min. Form a ball of dough and place in a greased bowl. Cover with foil or cloth and allow to evaporate until volume is doubled. At room temperature (22-24 ° C) it takes about 40min.
To prepare different types of focaccia, it is advisable to split the dough into separate balls. There are several basic approaches to the next stages of work and we will focus on two of them. In the first, the dough is mixed with the intended additives. In this case, the finished product has a more concise bread structure. Here we used a combination of olives and turmeric to mix the dough.
In the second approach, the dough is spread by hand and sprinkled with the selected products, then wrapped or rolled. Some good combinations are:
1. Tomato paste, garlic, basil and oregano
2. Dried onions, thyme, dried garlic
3. Dried tomatoes and basil
4. Tomato paste, olives, basil, thyme, oregano

Opportunities, just like pizza, can only be limited by imagination. Once the focusers are shaped, place them in a greased pan. Many holes are made with the finger on them and each focaccia is carefully smeared with olive oil or oil, which should also fall into the shaped holes. Then sprinkle with spices, olives and more.
They are left warm again to simmer for about 40min. and put low in the preheated 180 ° C oven. They bake around 30min. They are allowed to cool slightly and serve and then disappear, but this is part of their magic as well.