“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!

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