Ligurian Focaccia, or “Fugassa” in Genoese dialect, is one of the mainstays of our typical Ligurian cuisine and is known and appreciated all over the world.
Find out more about it in our news!

Friends of Pesto Fresco, let’s face it: a nice piece of Focaccia, or rather a “slerfa de fugassa,” is always appreciated by everyone, even the tourists who literally storm our bakeries.
From early morning at breakfast, perhaps “poached” in cappuccino, a typical Ligurian custom ( click here to read our dedicated article), to a quick lunch arriving all the way to the snack andaperitif, served in strips to accompany cold cuts and cheese or, even better, with Pesto Fresco alla Genovese.
It is a superlative goodness that one cannot do without.
It is a preparation made from flour, water, salt, yeast and extra virgin olive oil that is baked or barbecued and is one of the typical Ligurian preparations that makes us recognizable in the world.

Ligurian Focaccia: a bit of history

The word Focaccia comes from the Latin word “focus,” baked at the hearth, and is first found in a written document around 1300.
The Phoenicians and Greeks already used baked preparations made from cereal flours mixed with water, which allowed for long storage.
By the Romans, focaccia was considered such a delicacy that it was offered to the gods at their celebrations.
In the past, it has been a very dear preparation for travelers and fishermen because of its ability to be preserved over time.
In fact, ovens sprang up in the port area of Genoa where Focaccia was also baked, which has since become very popular because it is very good and inexpensive.
Even today, we can safely say that Focaccia is a very “democratic” delicacy.

Ligurian focaccia: the variations

Today, Ligurian focaccia comes in several variations, including the famous “Focaccia with onions,” with stracchino cheese, with fresh tomato slices, with olives, with sage, and with rosemary.

Have you tried it with drops of Pesto Fresco alla Genovese yet?
Do this: buy our Pesto Fresco alla Genovese (or in the garlic-free version) at www.pestofresco.eu, then go to the bakery and buy Ligurian Focaccia.
Cut the Focaccia into strips and on each one put a few drops of Pesto Fresco, pour a good chilled white wine into the glass, and the appetizer is ready!

Try it, it is a real delicacy!

Pictured is the amazing focaccia made by chef Gian Luca Cellerino of Ristocaffè il Ponte di Toirano