Focaccia all’olio genovese: typical Ligurian food.
The typical dish par excellence of Liguria: focaccia all’olio (fugassa).
If you go into a bar for breakfast here you can find all types of warm croissants but, above all, it: focaccia. The taste of cappuccino combined with the saltiness of the focaccia is incredibly good.
A tip for tourists: it is good almost everywhere but the best in Sestri, for me, was Tosi’s at the end of the straight alley of Sestri Levante which unfortunately no longer exists.

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Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Genoese focaccia (in Ligurian a fugässa) is a typical specialty of Ligurian cuisine: approximately one centimeter high, golden/amber in color and with well-marked alveoli, it stands out because before the final leavening it is brushed with an emulsion made of extra virgin olive oil, water and coarse salt.
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The Genoese focaccia, the typical salty bread of Liguria – La focaccia génoise, le pain salé typique de la Ligurie – La focaccia genovesa, el pan salado típico de Liguria – A focaccia genovesa, o pão salgado típico da Ligúria – Die genuesische Focaccia, das typische salzige Brot Liguriens – Focaccia Genoese, loại bánh mì mặn đặc trưng của vùng Liguria – 热那亚佛卡夏，利古里亚典型的咸面包 – リグリアの典型的な塩辛いパン、ジェノバの焦点