Focaccia al Pomodoro

Focaccia al Pomodoro is a savory Italian flatbread, typically from Liguria, that is soft, airy, and generously topped with ripe tomatoes, olive oil, and herbs like rosemary or oregano. The dough is often dimpled with fingers before baking, creating pockets that hold the flavorful toppings. It is a beloved street food and appetizer, enjoyed warm or at room temperature.

🍽️ Nutrition at a glance

This dish is high in carbohydrates from the bread base and contains healthy fats from olive oil, with a moderate amount of protein from the flour. A typical serving (about 100g) provides roughly 250-300 calories, along with vitamins like vitamin C from tomatoes and antioxidants from herbs.

Nutrition breakdown

Calories	320 kcal
Protein	7 g
Carbs	42 g
Fat	14 g
Fiber	2 g
Sugar	3 g
Sodium	580 mg
Iron	3 mg
Calcium	40 mg
Potassium	120 mg
Magnesium	20 mg
Phosphorus	80 mg
Vitamin B1 (Thiamin)	0.3 mg
Vitamin B3 (Niacin)	2.5 mg
Folate	60 µg

Per 1 piece (120 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Focaccia al Pomodoro is a staple of Ligurian cuisine, often baked in large trays and shared at gatherings, reflecting Italy's communal food traditions. Nutritionally, the combination of olive oil and tomatoes offers heart-healthy monounsaturated fats and lycopene, an antioxidant linked to various health benefits.