1.0Delicious Recipeshttps://www.gzrecipes.com/enatavolaconteahttps://www.gzrecipes.com/en/author/atavolacontea/rich600338<blockquote class="wp-embedded-content" data-secret="ufJ6uQ4JlM"><a href="https://www.gzrecipes.com/en/atavolacontea/ligurian-focaccia/">LIGURIAN FOCACCIA</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/atavolacontea/ligurian-focaccia/embed/#?secret=ufJ6uQ4JlM" width="600" height="338" title="“LIGURIAN FOCACCIA” — Delicious Recipes" data-secret="ufJ6uQ4JlM" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/04/genovese-focaccia-recipe-7-69d272827ffd74-41130644.jpg1204800Genovese focaccia, or Ligurian focaccia ("fugassa" in the Genoese dialect), is one of Liguria's specialties, a hallmark and distinctive sign of our cuisine together with BASIL PESTO, so much so that it has even been called the "Ambassador of Liguria." We Genoese start eating it already at breakfast, dipping it into cappuccino or coffee, but also as a mid-morning snack, as an aperitif and as a substitute for bread. In short, you got it: any excuse is good to eat a strip of focaccia. Genovese focaccia stands out for its characteristic "dimples" filled with seasoning that make it soft inside while crispy on the surface. The secret to success lies in the dough, the quality of the flour, the use of extra virgin olive oil (although older recipes sometimes used lard) and above all the correct method of preparation. To obtain the typical flavor, color and texture, long fermentation is very important - preferably with sourdough starter - the folding technique for the dough and the oil-water emulsion to get the characteristic dimples. Finding a perfect, well-tested recipe wasn't easy but after many attempts I finally succeeded, achieving a result I think is excellent for a homemade focaccia. Of course the baker's will remain the best because of the oven, but you can't do much about that unless your boyfriend or partner is a baker!!!! It's needless to say that using a sourdough starter is by far better; nevertheless, knowing that you may not always have the time or desire to use it, I'll explain at the end how to prepare it with brewer's yeast. If you're looking for other LIGURIAN or GENOESE recipes, also check out