Focaccia vs. Schiacciata: What’s the Real Difference (And Which One’s Better?)

Italy is home to countless regional dishes that spark endless culinary debates, and focaccia vs. schiacciata is one that bread lovers can’t seem to settle. At first glance, these two iconic flatbreads might look similar—golden crust, fluffy inside, often topped with olive oil and herbs—but once you bite into them, the differences are clear. From texture and flavor to tradition and region, each bread has its own loyal fan base and cultural pride.

Focaccia, most famously associated with Liguria, is soft, pillowy, and often baked with generous amounts of olive oil, sea salt, and sometimes rosemary or onions. Schiacciata, on the other hand, hails from Tuscany and is thinner, crunchier, and usually served flatter—sometimes stuffed or topped, but always rustic and bold. It’s a bread you might find in a Florentine bakery or filled with prosciutto at a countryside picnic.

In this post, we’ll break down the key differences in ingredients, preparation, and regional identity—and of course, help you decide which one might win your heart (or your next meal). Whether you’re a home cook, a traveler, or just someone who lives for great bread, understanding these two classics will give you a deeper appreciation for the delicious diversity of Italian baking.

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Best Time to Eat & What to Serve With

Focaccia is ideal for a brunch table, afternoon snack, or as a side to pasta or salad at dinner. Its rich, oily texture makes it perfect for dipping into balsamic vinegar and olive oil or pairing with creamy burrata, grilled vegetables, or soups.

Schiacciata shines as a lunchtime staple, especially when sliced and stuffed with local meats, cheeses, or roasted veggies. It’s also a great addition to an antipasto platter, best enjoyed with a glass of Chianti or a light white Tuscan wine.

Whichever you choose—fluffy focaccia or crisp schiacciata—you’re biting into a piece of Italian tradition. And the best part? There’s no need to pick a winner… unless you’re planning dinner.

Focaccia Vs Schiacciata

Focaccia

Originating from the northern part of Italy, particularly in Liguria, focaccia is known for its olive oil richness and airy texture. It is typically thicker than schiacciata and can be used as a side to many meals, split horizontally for sandwiches, or served as a snack.

Ingredients:

Flour: Typically all-purpose or bread flour.
Olive Oil: Generously used in the dough and on top to achieve a moist texture.
Yeast: Active dry yeast or fresh yeast.
Water: Lukewarm to activate the yeast.
Salt: For flavor.
Toppings: Can include rosemary, coarse sea salt, olives, sundried tomatoes, onions, or garlic.
Recipe Guide:

Prepare the Dough

Combine flour, yeast, salt, water, and a generous amount of olive oil to make a soft dough. Allow the dough to rise until doubled in size, about 1-2 hours. Spread the dough onto a baking tray, creating dimples with your fingers. Let it rise again to enhance its airy texture.

Drizzle with more olive oil and add chosen toppings like rosemary and coarse salt. In a preheated oven at 425°F (220°C) until golden brown, about 20-25 minutes.

Schiacciata

Schiacciata literally means “squashed” in Italian and is more commonly associated with Tuscany. It is typically thinner than focaccia and sometimes contains less olive oil, giving it a slightly less moist texture and a more pronounced crispiness.

Ingredients:

Flour: All-purpose flour is commonly used.
Olive Oil: Used but generally less than in focaccia.
Yeast: Active dry yeast.
Water: Lukewarm.
Salt: For flavor.
Grapes or other toppings: Sometimes topped with grapes (schiacciata con l’uva), particularly during the grape harvest season, or with similar toppings to focaccia.

Recipe Guide:

Mix flour, yeast, a smaller amount of olive oil, water, and salt to form the dough. Let the dough rise until it doubles in size. Flatten the dough on a baking sheet more thinly than focaccia. Let it rise briefly.

If making schiacciata con l’uva, press grapes into the surface. Otherwise, use traditional toppings like those on focaccia but in less quantity. At a slightly higher temperature, around 450°F (230°C) until it is crispy and golden, about 20 minutes.

Differences Between Focaccia And Schiacciata

Texture and Thickness

Focaccia is thicker with a soft, pillowy texture, while schiacciata is thinner and often crisper. Focaccia uses more olive oil, resulting in a richer flavor and moister crumb.

Toppings and Variations

While both can have similar toppings, schiacciata sometimes features unique seasonal variations like grapes.

Calories

The calories in both can vary significantly based on the amount of olive oil and types of toppings used. However, generally, focaccia might have more calories due to higher oil content. A typical slice can range from 200 to 300 calories.