Focaccia

Genoan focaccia is a specialty of the Ligurian cuisine.

It is about three cm thick, with a golden-ambery colour and with several well marked alveoli.

One of it’s main characteristics is the process of brushing it with an extra virgin olive oil, water and coarse salt emulsion, before the last leavening.

This delicacy can be consumed in the early morning as a breakfast snack or later in the day as a side, an aperitif or a starter.

Traditionally it was always accompanied with a glass of white wine, however today, it can be consumed without it.