{"id":10358,"date":"2026-06-05T09:09:34","date_gmt":"2026-06-05T09:09:34","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10358"},"modified":"2026-06-05T09:09:41","modified_gmt":"2026-06-05T09:09:41","slug":"la-focaccia-des-plateaux-neolithiques-aux-tables-gastronomiques","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10358","title":{"rendered":"LA FOCACCIA : DES PLATEAUX N\u00c9OLITHIQUES AUX TABLES GASTRONOMIQUES"},"content":{"rendered":"\n

Bien avant de devenir l\u2019un des embl\u00e8mes de la cuisine italienne, la focaccia<\/strong> existait d\u00e9j\u00e0 il y a 8 000 ans<\/strong>. Comme le montrent les d\u00e9couvertes arch\u00e9ologiques entre la Syrie et la Turquie, les communaut\u00e9s n\u00e9olithiques cuisaient des pains plats aromatis\u00e9s sur des \u00ab plateaux de d\u00e9corticage \u00bb, une technique ancestrale qui pr\u00e9figure nos focaccias modernes.<\/p>\n\n\n\n

\u00c0 l\u2019\u00e9poque romaine, le panis focacius<\/em> \u2014 \u00ab pain cuit au foyer \u00bb \u2014 \u00e9tait pr\u00e9par\u00e9 sur les braises, assaisonn\u00e9 d\u2019huile d\u2019olive, d\u2019herbes ou de miel. Ce pain simple, nourrissant et polyvalent, constitue le v\u00e9ritable anc\u00eatre de la focaccia italienne.<\/p>\n\n\n\n

\ud83e\udd56Focaccia : 8 000 ans d\u2019histoire, des plateaux n\u00e9olithiques \u00e0 la Ligurie moderne<\/h1>\n\n\n\n

\ud83e\udded Des origines m\u00e9sopotamiennes vieilles de 8 000 ans<\/h2>\n\n\n\n

Bien que la focaccia soit aujourd’hui le symbole incontournable de la cuisine italienne, l’arch\u00e9ologie a r\u00e9cemment boulevers\u00e9 l’histoire de ses origines.<\/p>\n\n\n\n

Une \u00e9tude men\u00e9e par une \u00e9quipe internationale (publi\u00e9e en novembre 2024) a r\u00e9v\u00e9l\u00e9 une tradition culinaire ancestrale datant du N\u00e9olithique r\u00e9cent, entre 6400 et 5900 av. J.-C.<\/strong>. C’est dans le Croissant fertile, sur les sites arch\u00e9ologiques de Mezraa Teleilat, Akar\u00e7ay Tepe et Tell Sabi Abyad<\/strong> (une vaste r\u00e9gion situ\u00e9e entre les actuelles Syrie et Turquie), que les chercheurs ont d\u00e9couvert des fragments de c\u00e9ramique appel\u00e9s \u00ab plateaux de d\u00e9corticage \u00bb<\/strong>.<\/p>\n\n\n\n

Ces grands contenants ovales en argile grossi\u00e8re poss\u00e9daient des rainures internes r\u00e9p\u00e9titives con\u00e7ues pour faciliter l’extraction du pain. Les analyses scientifiques y ont r\u00e9v\u00e9l\u00e9 des faits fascinants :<\/p>\n\n\n\n

    \n
  • Une cuisson \u00e0 haute temp\u00e9rature :<\/strong> Les populations y cuisaient de grandes miches collectives d’environ 3 kilos \u00e0 base de farine de bl\u00e9 et d’orge, soumises \u00e0 une temp\u00e9rature d’environ 420 \u00b0C pendant deux heures dans des fours \u00e0 d\u00f4me.<\/li>\n\n\n\n
  • L’anc\u00eatre de la focaccia garnie :<\/strong> Les analyses de r\u00e9sidus organiques ont prouv\u00e9 que ces communaut\u00e9s ne faisaient pas que du pain simple. Elles enrichissaient d\u00e9j\u00e0 leurs p\u00e2tes de graisses animales ou d’huiles v\u00e9g\u00e9tales et les assaisonnaient de divers condiments, posant les bases de la recette de la focaccia moderne il y a 8 000 ans.<\/li>\n<\/ul>\n\n\n\n

    \ud83c\udfdb\ufe0f L’Antiquit\u00e9 m\u00e9diterran\u00e9enne et le Panis Focacius<\/em><\/h2>\n\n\n\n

    Cette tradition s’est perp\u00e9tu\u00e9e chez tous les peuples de l’Antiquit\u00e9. Les \u00c9gyptiens, les Ph\u00e9niciens, les Carthaginois et les Grecs consommaient tous ces pains plats qu’ils diversifiaient avec du seigle ou du millet, et qu’ils parfumaient d’huile d’olive, d’herbes, de fromage et parfois de miel. La recette de base de la focaccia telle qu’on la conna\u00eet pourrait d’ailleurs \u00eatre d’origine \u00e9trusque ou grecque antique.<\/p>\n\n\n\n

    L’\u00e9tymologie du mot provient directement de l’Empire romain. Les Romains pr\u00e9paraient le panis focacius<\/em><\/strong>, qui signifie litt\u00e9ralement \u00ab pain cuit dans l’\u00e2tre \u00bb ou \u00ab sur le foyer \u00bb. Le mot d\u00e9rive du latin focus<\/em> (le foyer, l’endroit pour cuire). \u00c0 cette \u00e9poque, ce pain plat et nourrissant servait principalement de pain de trempage dans des sauces, du vinaigre, des soupes ou de l’huile d’olive. Le terme \u00e9crit \u00ab focaccia \u00bb n’appara\u00eetra pour la premi\u00e8re fois qu’en l’an 1300.<\/p>\n\n\n\n

    \ud83c\uddee\ud83c\uddf9 L’essor ligure et la Renaissance g\u00e9noise<\/h2>\n\n\n\n

    C’est en Ligurie, et plus particuli\u00e8rement \u00e0 G\u00eanes<\/strong> (nord-ouest de l’Italie), que la focaccia moderne a pris son v\u00e9ritable envol \u00e0 partir du XIIe si\u00e8cle.<\/p>\n\n\n\n

      \n
    • Le pain des marins :<\/strong> La r\u00e9gion ligure \u00e9tait une terre de marins. Ces derniers ont massivement adopt\u00e9 la focaccia pour leurs exp\u00e9ditions au long cours en M\u00e9diterran\u00e9e car elle \u00e9tait simple, nutritive et se conservait particuli\u00e8rement bien durant les travers\u00e9es.<\/li>\n\n\n\n
    • La ferveur de la Renaissance :<\/strong> Devenue extr\u00eamement populaire, elle \u00e9tait consomm\u00e9e lors des mariages et des f\u00eates religieuses (No\u00ebl, \u00c9piphanie). Une anecdote historique raconte que les fid\u00e8les g\u00e9nois l’appr\u00e9ciaient tellement qu’ils en mangeaient directement pendant les offices religieux, obligeant l’\u00c9glise \u00e0 publier un \u00e9dit pour interdire cette pratique ! En 1284, lors de la bataille de Meloria contre Pise, les soldats g\u00e9nois partaient d\u00e9j\u00e0 au combat avec des focaccias au romarin et \u00e0 l’oignon.<\/li>\n<\/ul>\n\n\n\n

      \ud83e\udd56 Les secrets de la fabrication artisanale<\/h2>\n\n\n\n

      La focaccia se distingue techniquement du pain traditionnel par plusieurs crit\u00e8res :<\/p>\n\n\n\n

        \n
      • L’ingr\u00e9dient cl\u00e9 (Farine Manitoba) :<\/strong> Pour obtenir une \u00e9lasticit\u00e9 parfaite, les artisans utilisent de la farine Manitoba (riche en gluten \u00e0 hauteur de 13-15 %), ce qui permet d’avoir une p\u00e2te croustillante \u00e0 l’ext\u00e9rieur et incroyablement alv\u00e9ol\u00e9e \u00e0 l’int\u00e9rieur.<\/li>\n\n\n\n
      • Une forte hydratation :<\/strong> Le taux d’hydratation de la focaccia est tr\u00e8s \u00e9lev\u00e9 (75-80 % d’eau contre 60 % pour un pain classique). La p\u00e2te int\u00e8gre \u00e9galement de 5 \u00e0 10 % d’huile d’olive directement dans sa masse.<\/li>\n\n\n\n
      • Le geste des \u00ab fossettes \u00bb :<\/strong> La p\u00e2te est press\u00e9e ou \u00e9tal\u00e9e \u00e0 la main sur de grandes plaques rectangulaires. Avant la cuisson, le boulanger perce la surface avec ses doigts (ou un couteau) pour cr\u00e9er des \u00ab\u00a0fossettes\u00a0\u00bb caract\u00e9ristiques. Ces trous emp\u00eachent la formation de bulles d’air g\u00e9antes \u00e0 la cuisson et retiennent l’huile d’olive extra-vierge et le gros sel qui y sont g\u00e9n\u00e9reusement badigeonn\u00e9s en surface.<\/li>\n\n\n\n
      • Une fermentation longue :<\/strong> Une focaccia artisanale requiert un protocole de lev\u00e9e naturelle de 24 heures<\/strong> divis\u00e9 en quatre \u00e9tapes (Premi\u00e8re pousse, Pointage, D\u00e9tente, Appr\u00eat final) pour garantir des ar\u00f4mes complexes et une digestibilit\u00e9 optimale.<\/li>\n<\/ul>\n\n\n\n

        \ud83d\uddfa\ufe0f Un festival de variantes r\u00e9gionales<\/h2>\n\n\n\n

        Au fil des si\u00e8cles, la recette s’est fragment\u00e9e en Italie et \u00e0 travers le monde, s’adaptant aux ingr\u00e9dients locaux :<\/p>\n\n\n\n

        En Italie \ud83c\uddee\ud83c\uddf9<\/h3>\n\n\n\n
          \n
        • La Focaccia Genovese (Ligurie) :<\/strong> La version classique, \u00e9paisse de 2 cm, croustillante et moelleuse, parsem\u00e9e de gros sel et de romarin.<\/li>\n\n\n\n
        • La Focaccia di Recco (Ligurie) :<\/strong> Une version ligure extr\u00eame qui ressemble \u00e0 une fine tourte. Elle est compos\u00e9e de deux couches de p\u00e2te tr\u00e8s minces emprisonnant du fromage Crescenza ou du lait caill\u00e9 coulants.<\/li>\n\n\n\n
        • La Focaccia Barese (Pouilles) :<\/strong> Tr\u00e8s \u00e9paisse et ultra-moelleuse car de la pomme de terre est int\u00e9gr\u00e9e \u00e0 la p\u00e2te. La version classique est surmont\u00e9e de tomates cerises fra\u00eeches, d’olives noires et d’origan.<\/li>\n\n\n\n
        • La Focaccia Messinese (Calabre) :<\/strong> Elle pr\u00e9sente deux couches de p\u00e2tes farcies aux graines de sureau, aux anchois et aux oignons.<\/li>\n\n\n\n
        • La Focaccia Dolce (Nord-Ouest \/ Ombrie \/ V\u00e9n\u00e9tie) :<\/strong> Des versions sucr\u00e9es saupoudr\u00e9es de sucre, de miel, de raisins secs ou parfum\u00e9es aux agrumes (orange, citron).<\/li>\n<\/ul>\n\n\n\n

          \u00c0 l’\u00c9tranger \ud83c\udf0d<\/h3>\n\n\n\n
            \n
          • En France :<\/strong> Elle correspond \u00e0 la c\u00e9l\u00e8bre fougasse<\/em> proven\u00e7ale et languedocienne (ou fogassa<\/em>), ou encore \u00e0 la foisse\/fouaisse<\/em> en Bourgogne. En Corse, l’inuliata<\/em> d’Ajaccio consomm\u00e9e pendant la semaine sainte est une variante de focaccia sucr\u00e9e \u00e0 l’huile d’olive.<\/li>\n\n\n\n
          • En Argentine :<\/strong> Port\u00e9e par les vagues d’immigration ligure, elle est consomm\u00e9e sous le nom de fugazza<\/em>.<\/li>\n<\/ul>\n\n\n\n

            \ud83c\udf7d\ufe0f La focaccia moderne : du snacking \u00e0 la haute cuisine<\/h2>\n\n\n\n

            Longtemps qualifi\u00e9e de \u00ab pain pour le peuple \u00bb, la focaccia conna\u00eet depuis les ann\u00e9es 2010 une immense r\u00e9habilitation gastronomique, s’invitant m\u00eame sur les tables des chefs triplement \u00e9toil\u00e9s (comme Massimo Bottura).<\/p>\n\n\n\n

            Elle est aujourd’hui c\u00e9l\u00e9br\u00e9e pour sa versatilit\u00e9 :<\/p>\n\n\n\n

              \n
            • Au petit-d\u00e9jeuner :<\/strong> \u00c0 G\u00eanes, la tradition locale veut qu’on la trempe chaude dans son cappuccino le matin.<\/li>\n\n\n\n
            • En snacking :<\/strong> Sa structure ferme mais moelleuse en fait la base id\u00e9ale pour les sandwichs gourmets (au jambon de Bayonne\/ch\u00e8vre, poulet\/avocat, ou version v\u00e9g\u00e9tarienne aubergines grill\u00e9es\/feta).<\/li>\n\n\n\n
            • En ap\u00e9ritif ou plat :<\/strong> D\u00e9coup\u00e9e en carr\u00e9s, servie seule avec un verre de vin ros\u00e9, ou garnie de charcuteries, de c\u00e8pes, de l\u00e9gumes r\u00f4tis et de fromages fins.<\/li>\n<\/ul>\n\n\n\n
              \n
              \"\"<\/figure>\n\n\n\n
              \"\"<\/figure>\n\n\n\n
              \"N\u00e9e<\/figure>\n\n\n\n
              \"\"<\/figure>\n\n\n\n
              \"\"<\/figure>\n\n\n\n
              \"\"<\/figure>\n\n\n\n
              \"\"<\/figure>\n\n\n\n
              \"\"<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

              N\u00e9e il y a 8 000 ans au Proche-Orient, perfectionn\u00e9e par les Romains puis sublim\u00e9e en Ligurie,
              \nla focaccia est un pain plat mythique. Moelleuse, parfum\u00e9e et polyvalente, elle traverse les si\u00e8cles
              \nsans perdre son \u00e2me m\u00e9diterran\u00e9enne.<\/p>\n","protected":false},"author":1,"featured_media":10362,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"La focaccia ne date pas d\u2019hier : n\u00e9e il y a 8 000 ans en M\u00e9sopotamie perfectionn\u00e9e par les Romains, sublim\u00e9e \u00e0 G\u00eanes. Un pain plat mythique devenu un pilier de la cuisine italienne. #Focaccia #Italie #Ligurie #CuisineItalienne #histoirefocaccia #originefocaccia #panisfocacius #mesopotamie #painplat","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6756,6905,7143,7144,7145],"tags":[8022,8019,8020,8015,8017,8016,8013,8018,8021,8014],"class_list":["post-10358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-calabraise","category-cuisine-des-pouilles","category-la-cuisine-napolitaine","category-la-cuisine-sicilienne","category--la-cuisine-italienne","tag-cuisine-ligure","tag-focaccia-antique","tag-focaccia-genovese","tag-focaccia-ligurie","tag-focaccia-mesopotamie","tag-histoire-focaccia","tag-origine-focaccia","tag-pain-plat-italien","tag-panis-focacius","tag-variantes-focaccia"],"blocksy_meta":[],"yoast_head":"\nLA FOCACCIA : DES PLATEAUX N\u00c9OLITHIQUES AUX TABLES GASTRONOMIQUES - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=10358\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LA FOCACCIA : DES PLATEAUX N\u00c9OLITHIQUES AUX TABLES GASTRONOMIQUES - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"N\u00e9e il y a 8 000 ans au Proche-Orient, perfectionn\u00e9e par les Romains puis sublim\u00e9e en Ligurie, la focaccia est un pain plat mythique. Moelleuse, parfum\u00e9e et polyvalente, elle traverse les si\u00e8cles sans perdre son \u00e2me m\u00e9diterran\u00e9enne.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.espritmezzogiorno.fr\/?p=10358\" \/>\n<meta property=\"og:site_name\" content=\"Esprit Mezzogiorno\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/1132643523263646\" \/>\n<meta property=\"article:published_time\" content=\"2026-06-05T09:09:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-05T09:09:41+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.KupDHuso0yuFfUBZv38slwHaFj.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"474\" \/>\n\t<meta property=\"og:image:height\" content=\"355\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Tedi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@mezzogiorno25\" \/>\n<meta name=\"twitter:site\" content=\"@mezzogiorno25\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tedi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358\"},\"author\":{\"name\":\"Tedi\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/person\\\/fc0bc64b69cf77e5e0c889b76ca3d848\"},\"headline\":\"LA FOCACCIA : DES PLATEAUX N\u00c9OLITHIQUES AUX TABLES GASTRONOMIQUES\",\"datePublished\":\"2026-06-05T09:09:34+00:00\",\"dateModified\":\"2026-06-05T09:09:41+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358\"},\"wordCount\":1311,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/OIP.KupDHuso0yuFfUBZv38slwHaFj.webp\",\"keywords\":[\"cuisine ligure\",\"focaccia antique\",\"focaccia genovese\",\"focaccia ligurie\",\"focaccia mesopotamie\",\"histoire focaccia\",\"origine focaccia\",\"pain plat italien\",\"panis focacius\",\"variantes focaccia\"],\"articleSection\":[\"CUISINE CALABRAISE\",\"Cuisine des Pouilles\",\"La Cuisine Napolitaine\",\"La Cuisine Sicilienne\",\"\ud83c\uddee\ud83c\uddf9 La Cuisine Italienne\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358\",\"name\":\"LA FOCACCIA : DES PLATEAUX N\u00c9OLITHIQUES AUX TABLES GASTRONOMIQUES - Esprit Mezzogiorno\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/OIP.KupDHuso0yuFfUBZv38slwHaFj.webp\",\"datePublished\":\"2026-06-05T09:09:34+00:00\",\"dateModified\":\"2026-06-05T09:09:41+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358#primaryimage\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/OIP.KupDHuso0yuFfUBZv38slwHaFj.webp\",\"contentUrl\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/OIP.KupDHuso0yuFfUBZv38slwHaFj.webp\",\"width\":474,\"height\":355},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10358#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"LA FOCACCIA : DES PLATEAUX N\u00c9OLITHIQUES AUX TABLES GASTRONOMIQUES\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#website\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/\",\"name\":\"Esprit Mezzogiorno\",\"description\":\"Mezzogiorno : L'Italie des origines, sans artifice.\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\",\"name\":\"Esprit Mezzogiorno\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1\",\"width\":820,\"height\":547,\"caption\":\"Esprit Mezzogiorno\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/1132643523263646\",\"https:\\\/\\\/x.com\\\/mezzogiorno25\",\"https:\\\/\\\/instagram.com\\\/espritmezzogiorno\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/esprit-mezzo-giorno\",\"https:\\\/\\\/nextdoor.com\\\/profile\\\/02-LQmY9jXWFhLtb9\",\"https:\\\/\\\/www.threads.net\\\/@espritmezzogiorno\",\"https:\\\/\\\/www.tumblr.com\\\/blog\\\/view\\\/juio5698\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/person\\\/fc0bc64b69cf77e5e0c889b76ca3d848\",\"name\":\"Tedi\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g\",\"caption\":\"Tedi\"},\"sameAs\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\"],\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"LA FOCACCIA : DES PLATEAUX N\u00c9OLITHIQUES AUX TABLES GASTRONOMIQUES - Esprit Mezzogiorno","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.espritmezzogiorno.fr\/?p=10358","og_locale":"fr_FR","og_type":"article","og_title":"LA FOCACCIA : DES PLATEAUX N\u00c9OLITHIQUES AUX TABLES GASTRONOMIQUES - Esprit Mezzogiorno","og_description":"N\u00e9e il y a 8 000 ans au Proche-Orient, perfectionn\u00e9e par les Romains puis sublim\u00e9e en Ligurie, la focaccia est un pain plat mythique. Moelleuse, parfum\u00e9e et polyvalente, elle traverse les si\u00e8cles sans perdre son \u00e2me m\u00e9diterran\u00e9enne.","og_url":"https:\/\/www.espritmezzogiorno.fr\/?p=10358","og_site_name":"Esprit Mezzogiorno","article_publisher":"https:\/\/www.facebook.com\/1132643523263646","article_published_time":"2026-06-05T09:09:34+00:00","article_modified_time":"2026-06-05T09:09:41+00:00","og_image":[{"width":474,"height":355,"url":"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.KupDHuso0yuFfUBZv38slwHaFj.webp","type":"image\/webp"}],"author":"Tedi","twitter_card":"summary_large_image","twitter_creator":"@mezzogiorno25","twitter_site":"@mezzogiorno25","twitter_misc":{"\u00c9crit par":"Tedi","Dur\u00e9e de lecture estim\u00e9e":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10358#article","isPartOf":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10358"},"author":{"name":"Tedi","@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/person\/fc0bc64b69cf77e5e0c889b76ca3d848"},"headline":"LA FOCACCIA : DES PLATEAUX N\u00c9OLITHIQUES AUX TABLES GASTRONOMIQUES","datePublished":"2026-06-05T09:09:34+00:00","dateModified":"2026-06-05T09:09:41+00:00","mainEntityOfPage":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10358"},"wordCount":1311,"commentCount":0,"publisher":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#organization"},"image":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10358#primaryimage"},"thumbnailUrl":"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.KupDHuso0yuFfUBZv38slwHaFj.webp","keywords":["cuisine ligure","focaccia antique","focaccia genovese","focaccia ligurie","focaccia mesopotamie","histoire focaccia","origine focaccia","pain plat italien","panis focacius","variantes focaccia"],"articleSection":["CUISINE CALABRAISE","Cuisine des Pouilles","La Cuisine Napolitaine","La Cuisine Sicilienne","\ud83c\uddee\ud83c\uddf9 La Cuisine Italienne"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.espritmezzogiorno.fr\/?p=10358#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10358","url":"https:\/\/www.espritmezzogiorno.fr\/?p=10358","name":"LA FOCACCIA : DES PLATEAUX N\u00c9OLITHIQUES AUX TABLES GASTRONOMIQUES - Esprit Mezzogiorno","isPartOf":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10358#primaryimage"},"image":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10358#primaryimage"},"thumbnailUrl":"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.KupDHuso0yuFfUBZv38slwHaFj.webp","datePublished":"2026-06-05T09:09:34+00:00","dateModified":"2026-06-05T09:09:41+00:00","breadcrumb":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10358#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.espritmezzogiorno.fr\/?p=10358"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10358#primaryimage","url":"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.KupDHuso0yuFfUBZv38slwHaFj.webp","contentUrl":"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.KupDHuso0yuFfUBZv38slwHaFj.webp","width":474,"height":355},{"@type":"BreadcrumbList","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10358#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.espritmezzogiorno.fr\/"},{"@type":"ListItem","position":2,"name":"LA FOCACCIA : DES PLATEAUX N\u00c9OLITHIQUES AUX TABLES GASTRONOMIQUES"}]},{"@type":"WebSite","@id":"https:\/\/www.espritmezzogiorno.fr\/#website","url":"https:\/\/www.espritmezzogiorno.fr\/","name":"Esprit Mezzogiorno","description":"Mezzogiorno : L'Italie des origines, sans artifice.","publisher":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.espritmezzogiorno.fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.espritmezzogiorno.fr\/#organization","name":"Esprit Mezzogiorno","url":"https:\/\/www.espritmezzogiorno.fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/logo\/image\/","url":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1","contentUrl":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1","width":820,"height":547,"caption":"Esprit Mezzogiorno"},"image":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/1132643523263646","https:\/\/x.com\/mezzogiorno25","https:\/\/instagram.com\/espritmezzogiorno","https:\/\/www.linkedin.com\/company\/esprit-mezzo-giorno","https:\/\/nextdoor.com\/profile\/02-LQmY9jXWFhLtb9","https:\/\/www.threads.net\/@espritmezzogiorno","https:\/\/www.tumblr.com\/blog\/view\/juio5698"]},{"@type":"Person","@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/person\/fc0bc64b69cf77e5e0c889b76ca3d848","name":"Tedi","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g","caption":"Tedi"},"sameAs":["https:\/\/www.espritmezzogiorno.fr"],"url":"https:\/\/www.espritmezzogiorno.fr\/?author=1"}]}},"jetpack_publicize_connections":[],"_links":{"self":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/10358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10358"}],"version-history":[{"count":1,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/10358\/revisions"}],"predecessor-version":[{"id":10367,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/10358\/revisions\/10367"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/media\/10362"}],"wp:attachment":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}