“A Fügassa” with olive oil
Another distinctive product of the Genoese tradition, is the «Fügassa» (in Genoese dialect), a food of ancient traditions and one of the most widespread local «street foods». Tasty and easy to eat, the dough is still prepared by bakers at late night, so that is left to rise for a few hours and cooked, ready to be served in the early morning. Because for Genoese people, to dip a piece of focaccia into cappuccino at breakfast is considered to be the best way to start the day!
Its exact origins are hard to tell, but what is known is that since the Middle Ages, they used to mix a few simple ingredients to form a dough that was cooked on the hearth (from whose Latin term “focus” originated the name “focaccia”) and served during the main celebrations.
The low dough and the typical “holes” on the surface are made by hand as per artisanal tradition, and spread with olive oil and coarse salt, to give rise to a real delicacy. The main feature of Genoese Focaccia is to be soft inside but slightly crispy on the edges. It is a tasty substitute to bread for lunch and dinner, but it is also perfect at all hours even as an exquisite snack.
Our Genoese focaccia is available in different sizes, even round!
The flour 100% Italian
Our product is made with a mix of valuable Italian wheat flours, which are carefully selected by our trusted miller. This way we are sure that any negative side effect due to intensive farming is avoided, and that the dought will therefore be soft, fragrant and genuine. Also, our flour does not contain any added gluten nor any improver.
The 100% Italian flour
Our product is made with a mix of precious Italian wheat flours, carefully selected by our trusted miller. This way we are sure that any negative side effect due to intensive farming is avoided, so to obtain a soft, fragrant and genuine dough. Also, our flour does not contain any added gluten nor any improver.
Product in detail
“00” wheat flour 50%, water, olive oil 21%, salt, yeast, malt wheat and barley flour.
May contain milk, soy, fish, nuts and mustard.
At room temperature
Leave to defrost for about 60 minutes while still wrapped in the protective foil.
Pre-heat the oven to 220°. Remove the protective film and bake the deep-frozen focaccia for about 5 to 6 minutes until lukewarm. For fan assisted ovens reduce cooking-time of about 1 -2 minutes.
For those who like a stronger taste: once removed from the oven, brush the top with some extra virgin olive oil.
Freezer, **** o *** -18°: check the shelf-life on the package
** -12°C: 1 month / -6°C: 1 week
Ice compartment: 3 days
At room temperature: 12 hours
Once defrosted the product should not be refrozen and can be stored in the refrigerator +4°C for no longer than 24 hours.