The delicious salted focaccia all’olio from Genoa.
I always keep a photo of a couple of pieces of focaccia all’olio to post when I’m away from home.
It’s not, I admit, one of the photos that will make the history of my site or of this food but I always like being able to post one of my favorite dishes!
Do you like focaccia?
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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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