Talk:Focaccia

Comment
why da hell dont you put up any detailed article on focaccia? —Preceding Sooooooooooooooooo true!!!! unsigned comment added by 122.163.253.101 (talk) 13:44, 26 October 2007 (UTC)
 * Because that's not the way Wikipedia works - it is entirely dependent on people like you writing the articles. So instead of asking "why don't you put up a good article on focaccia", the question you should ask is "why don't I put up a good article on focaccia?". FlagSteward (talk) 11:25, 21 February 2008 (UTC)

Lard bread invented in England?
That statement about lardbread being made in England really should be removed. It has a citation needed tag, but I doubt any citation will be found. Lard bread is eaten all over southern Italy. It is widely available in Brooklyn, Phila., Boston, and anywhere else that there are a lot of Italian immigrants from the south. I won't remove it because I don't want to start an edit war, but I vote for removal.72.78.164.16 (talk) 01:03, 14 February 2011 (UTC)

I thought it did not belong too so I removed it.--BeckiGreen (talk) 18:02, 24 January 2012 (UTC)

Refrences added
Only one in the entire article, so I added the Citation where it was needed as well as in other places. Thankfully, we have the best article. About every other web resource I could find had roughly the same article [not ours of course.] Still I'd like to add some book references, so please feel free to add them your self, otherwise when I find them I'll be back! Mshenay (talk) 13:49, 22 March 2012 (UTC)

Focaccia dough more similar to bread than pizza
The Italian article on focaccia states that the dough is more similar to bread dough than pizza dough. By personal experience (I bake both bread and focaccia) I have to say that the belief that focaccia is a closer relative of pizza than bread is a very common misconception. One can take bread dough and turn it into focaccia, but not pizza dough and do the same. 173.206.227.239 (talk) 03:04, 6 September 2014 (UTC)

Merger complete
✅ Information from Focaccia al rosmarino has been merged into this article. North America1000 01:29, 18 March 2016 (UTC)

Focaccia Genovese
Good Morning, my name is Francesco and I'm a Master's Course student at the University of Bergamo (but I am from Genoa). I added some information to the page and I thought I'd better come here and write on the talk page as it hasn't been done in many years. I added a particular paragraph regarding Focaccia Genovese (with its recipe), I also added some references to what was already on the page using also the Italian version of the article. Anyway, I am new to Wikipedia, so if you think that I should edit something, feel free to contact me. Frabckpckr96 (talk) 09:52, 28 December 2020 (UTC)


 * Frabckpckr96, welcome to Wikipedia, and thanks for your collaborative attitude!
 * Many of my edits to this article were to remove redundancies. For example, this version mentioned the finger-sized holes (ombrisalli) three times. One mention suffices.
 * There is room for removing more redundancy -- the section on focaccia al rosmarino right now reads like an independent article, and repeats generic information about focaccia.
 * I also removed passages which are so generic as not to add anything: "the cooking time depends on multiple factors: the kind of oven, the temperature, the climate, humidity, the proportions of dough and the taste of the baker and of his/her clients" and "cooked until the top got of a golden colour" could be said about any baked good, and are not specific to focaccia.
 * I may have removed too much. For example, though the infobox does mention the ingredients, the body of the article should, too. And we should mention that it is baked on an oiled metal sheet. Ideally, things that are common to most variants should be mentioned in one place, near the beginning.
 * Converging on a better article is usually an iterative process of productive exchange between editors, so let's keep working on it. --Macrakis (talk) 16:18, 29 December 2020 (UTC)

Macrakis thank you for welcoming me into the community! Regarding the section on focaccia al rosmarino, I have nothing to do with it, it is not from my city, nor I have knowledge/sources about it, so I left th chapter as it was. What I wrote regarding the cooking being variable comes from a reputable book so I thought it deserved a space on the article (furthermore, the humidity and temperature factors influence the final product in a heavy way as some bakeries do not sell focaccia if the humidity has been too high for the part couple of days as the dough would not be "as they like". But I do agree, having focused on a particular variant (even though it is considered as the most famous variant) I may have added info already present on the page in pther variants. Let me know if you believe that some of the info you deleted should be reuploaded, I do think so.

Frabckpckr96 (talk) 21:16, 29 December 2020 (UTC)

I undid your edit Macrakis for one reason, the kind of oil is indeed important, furthermore, the information comes from a source and it shall not be edited out "extravergin olive oil"  Frabckpckr96 (talk) 18:41, 1 January 2021 (UTC)


 * I reverted before seeing a source for the grade of oil, then restored it with the English spelling. Just plain Bill (talk) 19:17, 1 January 2021 (UTC)

Thank you for realising that. Frabckpckr96 (talk) 20:42, 1 January 2021 (UTC)


 * The grade of oil does not need to be given, any more than in describing pesto, we need to say that it is made with "fresh" basil leaves and "good-quality" pecorino. After all, it's not as though it is no longer focaccia if it's made with low-quality oil -- it's just bad focaccia. Anyway, I've added a source which does not mention the "extra virgin" part and does not talk about it being brushed with a "mixture" of oil, salt, and water (salt doesn't even dissolve in oil, so it's not clear how you could mix them, anyway), but just "irrorata" with them. --Macrakis (talk) 21:32, 2 January 2021 (UTC)

"Extra Virgin Olive Oil" is not the grade nor a the quality of oil, it's a type/kind (olive oil is processed and extravirgin is not). It does not reflect the quality of the oil itself. A similar comparison is between E5 and B7 fuels, they have the same origin, but it's not about the quality, it's about the processes the element undergoes. You also made the example of "good quality" pecorino for pesto. Of course to make a good product we need good ingredients, but instead of writing "good quality" you need to write what kind of Pecorino (Romano or Sardo) => by the way, for Pesto is required specifically Pecordino Romano. Same goes for Focaccia. Also, a mixture does not involve only dissolution. A dissolution needs a dissolvent, a mixture does not require such process by definition as the two or more ingredients need to be able to be separated by physical processes, such as filtration. Frabckpckr96 (talk) 10:12, 7 January 2021 (UTC)

Goodmorning, I'm a student of the University of Bergamo enrolled in Planning and Management of Tourism systems. For an exam https://en.wikipedia.org/wiki/Wikipedia:GLAM/UNIBG/Heritage_studies_and_ICT, I will contribute to some articles on Wikipedia in order to enlarge and to enrich some topics linked to my territory and to my municipality. In this artcile i reviewed the work of my flatemates, checking above all grammar or syntax error

--Utente:Simonella911 (msg) 20:50 24 01 2021 (CET) — Preceding unsigned comment added by Simonella911 (talk • contribs) 19:53, 24 January 2021 (UTC)

Merge Focaccia genovese section with Regional Variants section
It seems like the Focaccia genovese is just a regional variant, and should probably have the information merged with the Regional variant section, especially since both sections are relatively small. Thanks, Isro! (talk) 22:35, 6 December 2021 (UTC)


 * I reordered the various sections of the article. It should be more consistent now. 〜 イヴァンスクルージ九十八 ［IvanScrooge98］ （ 会話 ） 16:10, 4 July 2022 (UTC)

IPA-pronounciation
Sure that the italian pronounciation renders to IPA as [foˈka tt ʃa] with two clearly separated "t"s ????? I doubt so, and likewise also the IPA-page unalengua.com renders it as fokˈat͡ʃːa with just one "t"-sound. Is there any source for the variation [foˈkattʃa] ??? ThomasPusch (talk) 21:24, 23 May 2023 (UTC)