Genoese focaccia, a slice at the bar.
Genoese focaccia is the quintessential Ligurian dish.
This photo was taken in the bar in front of my house where a nice cabaret of focaccia slices are ready to be “grabbed” and “dunked” in cappuccino.
The quintessential Ligurian breakfast and the best way to start a Saturday morning.
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Focaccia, as I have already written in several posts, is the one with oil; very simple (even if you can find it in thousands of local variations: with olives, rosemary, tomatoes and so on and so forth) the one I like! And here I leave you my recipe.
It can be eaten for breakfast, as a “fast breaker” in the morning or as an aperitif-appetizer. It is traditionally accompanied with a small glass of white wine (or gianchetto in Ligurian). It is customary (not typically Genoese) to dip the focaccia in cappuccino or milk for breakfast.
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