What is a "Baciata"?

Italy is home to countless bread specialties – and one of them has a particularly charming name: Baciata, which translates to "kissed". But what exactly is behind it? And why is it worth baking this specialty yourself or adding it to your menu?

The Origin: A Specialty from Central Italy

The Baciata originally comes from the Rome and Lazio region and is especially known as Pizza Baciata or Focaccia Baciata. The specialty lies in its preparation: Two thin dough sheets are laid on top of each other, baked – and then filled with Italian sausage, cheese, or fresh vegetables. This creates a type of "filled pizza bread", crispy on the outside and juicy on the inside. The "kiss" in the name thus refers to the gentle joining of the dough halves.

The Preparation: Simple yet Sophisticated

The dough for the Baciata is similar to a classic pizza dough – with a bit more hydration for a fluffier crumb. After rising, it is divided into two equal pieces, rolled out, and layered on top of each other. Sometimes a single piece of dough is halved and folded – like a sandwich. It's crucial that the two halves do not completely merge while baking – so they can be easily pulled apart and filled later.

Ideally baked at high temperature – for example, in a wood-fired oven or a pizza oven with a refractory stone. This ensures the typical crispy crust and a smoky aroma reminiscent of Italian street food.

Classic Fillings – and Modern Variations

After baking, the Baciata is opened and topped as desired. Traditional ingredients include:

• Mortadella, Salame Romana, or Prosciutto
• Mozzarella, Stracchino, or Pecorino
• Fresh arugula, grilled vegetables, or artichokes

In recent years, creative variations have become trendy with:

• Truffle cream and mushrooms
• Goat cheese and honey
• Vegan spread with oven-roasted vegetables

The Baciata is ideal for caterings, food trucks, or as a restaurant snack, as it can be prepared in advance and served in small portions.

The Right Equipment

Those who want to prepare Baciata regularly – whether at home or professionally – should pay attention to good equipment:

• Pizza oven or wood-fired oven with high top heat
• Baking trays or pizza stone
• Dough kneading machine, e.g., with diving arm technology for optimal dough structure
• Pizza cutter or dough scraper for clean opening and portioning

With accessories from brands like Gi.Metal, Fontana, or Bernardi, preparation becomes particularly comfortable – and the enjoyment quintessentially Italian.

Conclusion: The Baciata is a True Insider Tip

Whether as a hearty snack, filled meal, or creative menu component – the Baciata is a simple yet ingenious specialty that immediately evokes an Italy feel. Those who love pizza will also embrace it – because sometimes all it takes is a good dough, a hot oven, and a little culinary kiss.