Focaccia is somewhat thicker and chewier than pizza, rich with oil and usually baked into a rectangular shape. Depending on preference, it may be thicker or thinner, and the name changes with the region: In Florence, where flatbreads are very popular, the dough is seasoned with olive oil, rosemary, and sea salt, and the local name is schiacciata. Liguria is famous for its focaccia Genovese. Focaccia is eaten as an antipasto or out of hand as a snack.
