The basis of the focaccia dough is comparable to that of a pizza but is thicker. It consists of a mixture of flour with a high gluten content, olive oil, water, salt and yeast.
Today, there are several variants of focaccia. The most famous is focaccia di Genova with salt, olive oil and sometimes herbs, then focaccia di Recco with cheese and finally focaccia baresewith fresh tomatoes and olives.