Focaccia is a popular style of bread that is made in Italy and is spreading throughout the world in Italian communities, while Ratatouille is a traditional French dish stewed with vegetables.

Many historians are of the opinion that Focaccia originated in the Etruscans of north central Italy before the Roman Empire or in ancient Greece in the early 1st millennium BC. On the other hand, there are different opinions about the exact origin of ratatouille, some believe that it is a Basque dish that arrived in northern Spain, southern France and the Balearic Islands. Some believe that it could be a Catalan or French dish.

The name ‘Focaccia’ comes from the Roman words “panis focacius”. Panis simply means bread, while baking bread is actually derived from the Latin word ‘patina’ meaning plate. The word “ratatouille” comes from French and is pronounced rat-a-tooey. Ratatouille is usually served as a side dish, but can also be served as a meal on its own. There is a lot of debate about how to make a traditional ratatouille.

Focaccia bread is fairly flat, plain on the inside, topped with herbs and olive oil and sometimes thinly sliced ​​olives. Ratatouille is usually served as a side dish and as a meal on its own.

A range of varieties of focaccia are available and new varieties have been created in the 21st century due to the versatility of the basic recipe. On the other hand, there is much debate about how to make a traditional ratatouille.

The early Romans used to make Focaccia bread, it was historically unleavened and the recipe grows naturally in the right climate, giving one more clue to its origins. The focaccia recipe is mostly unknown in the Middle East, however it has a history of preparation in Turkey, Italy, Greece, Spain and France.

The Mediterranean has local variants of ratatouille, but a true ratatouille is made with just aubergine, zucchini, tomatoes, peppers, and onions, then simmered in olive oil and seasoned with herbes de Provence.

Both dishes are somehow unique, Italian immigrants to the United States in the 20th century brought with them recipes for pizza, bruschetta, breadsticks, and of course focaccia. While Ratatouille spread throughout the world during the 20th century with French cuisine. The ratatouille dish is a traditional peasant food, but it is now served in the best restaurants and many of the best chefs have their own special recipe that regularly receives praise from critics.