A few pieces of the typical Ligurian savory focaccia.
What's more delicious than a few pieces of focaccia, still warm, bought in the bakery downstairs for breakfast?
For many Ligurians, probably nothing! More than a croissant or brioche... here breakfast is made with focaccia and cappuccino and, strictly speaking, we dip the fugassa in the cappuccino!
Try it and believe it!
Here you can find my recipe for focaccia all’olio alla genovese that I used to prepare this delight.
Do you like Ligurian focaccia, perhaps dipped in cappuccino?
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Photo taken with Canon EOS RP and lens Canon RF 24-50.
The Genoese focaccia, with its well-defined alveoli, 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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