Italy is home to countless bread specialties — one of them bears a particularly charming name: Baciata, literally “the kissed”. It refers to a double-layered pizza bread that is opened and filled after baking.
Origin and name
The Baciata is mainly associated with the Rome and Lazio area and is known as Pizza Baciata or Focaccia Baciata. The name alludes to two thin dough layers that lie on top of one another while baking and gently touch — like a kiss.
Structure and preparation
Characteristic are two thinly stretched or rolled dough layers baked together. After baking the layers can be easily separated to assemble the Baciata. The dough resembles classic pizza dough and is often made with slightly higher hydration so the crumb stays airy.
Shaping the dough
- Divide the risen dough into two equal pieces and roll or stretch each piece thinly.
- Place both discs aligned on top of each other. Alternatively, fold a larger disc in half — much like a sandwich.
- Important: the layers should not fully fuse during baking so they can be opened easily afterwards.
Baking at high heat
Best baked at high temperature — for example in a wood-fired oven or a pizza oven with a chamotte stone. The intense top heat yields a crisp crust and a juicy interior.
Fillings: classic and modern
After baking the Baciata is opened and filled. Popular choices include:
- Mortadella, Salame Romana or Prosciutto
- Mozzarella, Stracchino or Pecorino
- Rocket, grilled vegetables or artichokes
Common contemporary variations are:
- Truffle cream and mushrooms
- Goat cheese and honey
- Vegan spread with oven-roasted vegetables
Practical for service and everyday use
The Baciata is well suited to catering, food trucks or as a restaurant snack: it can be prepared in advance, opened by portion and topped quickly. At home it is an interesting alternative to classic pizza.
Equipment: sensible choices
- Pizza oven or wood-fired oven with strong top heat
- Baking tray or pizza stone
- Dough mixer, e.g. a twin-arm mixer, for an even dough structure
- Pizza cutter or dough scraper for clean opening and portioning
Trusted accessories from brands such as Gi.Metal, Fontana or Bernardi make preparation especially comfortable. Our team is happy to advise on selecting suitable ovens, mixers and tools.
Quick guide
- Prepare pizza dough, knead well and allow to rise.
- Divide the dough and roll or stretch both pieces thinly.
- Place the first disc on the hot stone or tray and align the second disc on top.
- Bake at high heat until the surface is nicely browned and the crust is crisp.
- Allow to cool briefly, carefully open the layers, fill and serve.
Conclusion
As a savoury snack, quick meal or shareable street food, the Baciata pairs a crisp crust with a juicy interior and leaves plenty of room for creative fillings. If you like pizza, you’ll appreciate this “kissed” variant.