Focaccia Genovese

A delightful street food bread

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Focaccia is a flat leavened oven-baked Italian bread. It has countless variations along the Ligurian coast. Focaccia genovese ('Genoese focaccia'), marked by its finger-sized holes on its surface (ombrisalli in Genoese dialect), is brushed or sprinkled with olive oil, coarse salt, and sometimes water before the final rise. In Genoa, focaccia is eaten in the morning at breakfast or during the day. It is often dipped in milk or in cappuccino at breakfast and eaten warm and wet. This Focaccia, genovese is the most classic, Italian Focaccia recipe. Soft and spongy inside it’s generously coated with extra virgin olive oil and large coarse sea salt that creates the perfect crust.

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