Calories and Nutritions in Focaccia Bread

A 100 gram serving of plain focaccia bread contains 249 calories. A 100 gram serving of focaccia with olives contains 275 calories. A 100 gram serving of rosemary focaccia with olive oil contains 300 calories. A 100 gram serving of focaccia with cheese contains 290 calories.

One kilogram (1000g) of plain focaccia bread contains 2490 calories. One kilogram (1000g) of focaccia with olives contains 2750 calories. One kilogram (1000g) of rosemary focaccia with olive oil contains 3000 calories. One kilogram (1000g) of focaccia with cheese contains 2900 calories.

One plain focaccia roll (57g or 2 oz) contains 142 calories. One focaccia roll with olives (57g) contains 157 calories. One focaccia roll with rosemary and olive oil (57g) contains 171 calories. One focaccia roll with cheese (57g) contains 165 calories.

One slice of plain focaccia bread (57g or 2 oz) contains 142 calories. One slice of focaccia with olives (57g) contains 157 calories. One slice of rosemary focaccia with olive oil (57g) contains 171 calories. One slice of focaccia with cheese (57g) contains 165 calories.

Consumption of focaccia bread is associated with several health advantages, which are detailed below:

• Source of Energy: Focaccia is made from flour, which provides carbohydrates that the body converts into glucose for energy. This makes the bread a good source of fuel for physical activity and brain function. (Slavin, J. L., 2004, Whole grains and human health)
• Contains Healthy Fats: Traditional focaccia is made with olive oil, a source of monounsaturated fats. These fats are associated with improved heart health, including better cholesterol levels. (Estruch, R., et al., 2013, Primary Prevention of Cardiovascular Disease with a Mediterranean Diet)
• Provides B Vitamins: Focaccia made with enriched flour is a good source of B vitamins, including folate, niacin, and thiamin. These vitamins are essential for converting food into energy, supporting nervous system function, and forming red blood cells. (McNulty, H., et al., 2019, The role of folate in the prevention of neural tube defects)
• Source of Selenium: Enriched flour also provides selenium, an essential mineral that acts as an antioxidant, protecting cells from damage and supporting immune function and thyroid health. (Rayman, M. P., 2012, Selenium and human health)

Focaccia bread is safe for most people but may have some drawbacks which are outlined below:

• High in Refined Carbohydrates: Most focaccia is made with refined white flour, which has a high glycemic index and can cause rapid spikes in blood sugar. Diets high in refined carbohydrates are linked to an increased risk of type 2 diabetes and weight gain. An alternative is to make or seek out focaccia made with whole wheat flour. A daily suggested amount is one slice (around 60g) to manage refined carbohydrate intake. (Ludwig, D. S., et al., 2018, Dietary carbohydrates: role of quality and quantity in chronic disease)
• High in Sodium: Focaccia can be high in sodium, both from the salt in the dough and from salty toppings like olives or cured meats. High sodium intake is a major risk factor for high blood pressure. An alternative is to prepare focaccia at home to control the amount of salt used. A daily suggested amount should be considered within the context of the 2,300mg daily sodium limit. (Appel, L. J., et al., 2001, A clinical trial of the effects of dietary patterns on blood pressure)
• Can Be High in Calories: While plain focaccia has a moderate calorie count, the addition of large amounts of olive oil, cheese, and other toppings can make the bread very calorie-dense. An alternative is a plain focaccia with minimal toppings. A daily suggested amount is a single, reasonably sized piece to avoid excessive calorie consumption. (Rolls, B. J., 2017, Dietary energy density: Applying behavioural science to weight management)

Yes, focaccia bread is good for consumption in moderation as part of a balanced diet. For heart health, focaccia is traditionally made with olive oil, a key component of the Mediterranean diet, which is rich in monounsaturated fats and has been shown to support cardiovascular health (Estruch, R., et al., 2013, Primary Prevention of Cardiovascular Disease with a Mediterranean Diet). For energy metabolism, the carbohydrates in focaccia provide a readily available source of fuel for the body's daily needs. When made with enriched flour, the bread is also a source of B vitamins like folate, which is crucial for cell growth and metabolism (McNulty, H., et al., 2019, The role of folate in the prevention of neural tube defects). The mineral selenium, also found in enriched flour, acts as an antioxidant and supports immune function (Rayman, M. P., 2012, Selenium and human health).

The ingredients in focaccia bread that impact weight loss the most are the type of flour, the amount of olive oil, and the toppings. Using whole wheat flour instead of refined white flour increases the fiber content. Higher fiber intake promotes satiety, which can help reduce overall calorie consumption and support weight loss (Howarth, N. C., et al., 2001, Dietary fiber and weight regulation). Olive oil, while a healthy fat, is very calorie-dense. A large amount of olive oil drizzled on top of the focaccia will substantially increase the total calorie count, which can hinder weight loss if not accounted for. 

Research on energy density shows that high-fat foods increase the energy density of a meal, and lower energy density is associated with better weight management (Rolls, B. J., 2017, Dietary energy density: Applying behavioural science to weight management). Finally, high-calorie toppings like cheese, cured meats, and excessive olives add more calories, fat, and sodium. To make focaccia more conducive to weight loss, one should use whole wheat flour, use olive oil sparingly, and choose low-calorie toppings like fresh herbs and vegetables. Pairing a small piece of this modified focaccia with a lean protein source can create a balanced and satisfying meal that aligns with weight loss goals (Westerterp-Plantenga, M. S., 2003, The role of protein in food intake and body weight regulation).

The calorie content of focaccia bread changes based on the toppings and added ingredients. The lowest calorie version is the plain Focaccia Genovese, which contains around 249 calories per 100g. Adding simple toppings like olives or rosemary with extra olive oil increases the calorie count to a range of 270 to 300 calories per 100g. Focaccia with cheese is more calorie-dense, at 290 to 320 calories, due to the added fat and protein from the cheese. The highest calorie focaccia is the sweet or dessert-style Focaccia Dolce, which can contain 300 to 350 calories per 100g because of the high amount of added sugar, honey, or fruit.

Yes, a nutritious meal can be made with focaccia bread as the base by carefully selecting the toppings and side dishes to create a balanced plate. Focaccia bread is healthy when used as a foundation for nutrient-dense ingredients. Foods that use focaccia bread as a base include open-faced sandwiches, paninis, and small pizzas. To build a nutritious meal, top a slice of whole-wheat focaccia with a source of lean protein like grilled chicken, chickpeas, or fish. Adding a variety of vegetables, such as spinach, tomatoes, and bell peppers, will increase the vitamin, mineral, and fiber content. This combination aligns with the principles of the Mediterranean diet, which emphasizes whole grains, lean proteins, vegetables, and healthy fats like the olive oil in focaccia (Estruch, R., et al., 2013, Primary Prevention of Cardiovascular Disease with a Mediterranean Diet). The inclusion of protein is crucial for satiety, which helps with appetite control (Westerterp-Plantenga, M. S., 2003, The role of protein in food intake and body weight regulation). Pairing the carbohydrate base of the focaccia with protein and healthy fats also helps to moderate the glycemic response, leading to more stable blood sugar levels after the meal (Franz, M. J., 1997, Protein, and the diabetic diet).

Focaccia bread originates in ancient history, with culinary historians tracing the bread's precursors to the Etruscans of North Central Italy or Ancient Greece. The name is derived from the Roman "panis focacius," which means "hearth bread," a reference to the flatbread being cooked in the embers of a fire. The version of focaccia known today is most closely associated with the Liguria region of Northern Italy, particularly the port city of Genoa. Ligurian bakers perfected the recipe, creating a soft, dimpled bread enriched with the region's abundant olive oil. The bread was a staple for fishermen and workers. From Liguria, the bread's popularity spread throughout Italy and beyond. Focaccia is considered a culinary ancestor to modern pizza, as cooks began adding toppings to the flatbread base. The bread's sturdy yet porous structure made the food ideal for sandwiches, a use that became popular in the 20th century in both Italy and the United States.