The Ligurian Focaccia is a typical specialty of our cuisine: its origin is really old and it is an emblem of our tradition and culture becoming a bakery product known all over the word (what someone may call “White Pizza”).
Known also as “Focaccia Genovese” (Focaccia from Genoa), “White Focaccia” or “Traditional Focaccia”, its name is from the Genoa dialect “Fugassa” which means “baked in the fire”.
The Ligurian Focaccia is a simple focaccia: it is born as breakfast food for the dockworkers (the “Camalli” of the Genoa Seaport). It is so “snacky” that it becomes a snack you can easily eat while walking around or even during work.
The salty Focaccia was (and still is) one of the first real street foods.
With time, the crunchy version of the Ligurian Focaccia has brought a proper typicality together with the fresh soft focaccia of bakeries.
