The recipe for Tuscan focaccia, commonly called "ciaccia" or schiaccia, is very simple to make. You need to roll out a ball of dough, top it with extra virgin olive oil and salt, and then bake it in the oven. I was inspired by Vincent van Gogh's painting, "Vase with Poppies" from 1886, kept at the Wadsworth Atheneum Museum of Art in Hartford, Connecticut (USA), to prepare my focaccia. The word focaccia comes from the late Latin “focus,” referring to cooking on the hearth. Focaccia is a flat bread made from flour, water, salt, and yeast, and can be baked in the oven or over coals. Focaccia has rustic origins and was enjoyed during the Renaissance in Florence, even by nobles. Lorenzo the Magnificent was a great fan and consumer of it. Tuscan focaccia is one of the region’s most beloved foods. Its key features are crispiness, large air bubbles, hand-pinched marks on the dough, and plenty of extra virgin olive oil and salt added after baking. Focaccia is eaten as a snack, during the day, and sometimes as a substitute for bread at lunch or dinner.