Genoese focaccia in Genoa

It is a low, flat bread, soft inside and slightly crisp on the surface. The dough is simple: flour, water, yeast, extra virgin olive oil, and salt. The surface is marked by its characteristic dimples, which hold the emulsion of oil and brine. It is eaten slightly warm or at room temperature, often on its own.

Focaccia tells the story of a practical, straightforward Genoa. It is the symbol of a city that eats when needed, not when scheduled. It speaks of early mornings, short breaks, and food that accompanies work. In this bread lives the Genoese idea that nourishment should support life, not distract from it.