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GENOESE FOCACCIA

Traditional

“A Fügassa” all’olio d’oliva

Another symbol of the Genoese tradition, the «Fügassa» (in Genoese dialect), is a food of ancient traditions and one of the most widespread local street food. 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 it is known 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’s perfect at all hours even as an exquisite snack.

Our Genoese focaccia is available in different sizes, even round!

About

MANUFACTURING

handmade

21%

Olive Oil

ready in

5-6 minutes

PRODUCT RANGE

frozen

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.

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

INGREDIENTS

“00” wheat flour 50%, water, olive oil 21%, salt, yeast, malt wheat and barley flour.

May contain milksoy, fish and nuts.

PREPARATION

At room temperature

Leave to defrost for about 60 minutes while still wrapped in the protective foil.

Traditional Oven

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 extra virgin olive oil.

STORAGE

Freezer, **** o *** -18°: check the shelf-life on the package

** -12°C: 1 month / -6°C: 1 week

Ice compartment: 3 days

Once defrosted the product should not be refreezed and can be stored in the refrigerator +4°C for no longer than 24 hours.

The other Genoese Focaccia