Is there Genoese focaccia?
fo-CAC-cia — three syllables, double 'c', 'ci' = 'ch'. Stress on second syllable.
In Liguria or a bakery specialising in Ligurian products — Genoese focaccia is one of Italy's great bread products.
Focaccia genovese ('fugàssa' in Ligurian dialect) is made with extra virgin olive oil, salt water brine dimples, and sometimes rosemary. It is 2cm thick, chewy, fragrant, and eaten at breakfast, for lunch, or as a snack. It is completely different from Apulian or Sicilian focaccia.
La focaccia di Recco — avete quella col formaggio?
The Recco focaccia — do you have the one with cheese?
Focaccia di Recco is a thin, crispy focaccia filled with creamy Stracchino cheese — a Ligurian specialty
Con le olive o senza?
With olives or without?
Olive-topped focaccia is a common variation in Liguria
La focaccia si mangia calda?
Is focaccia eaten warm?
Ideally yes — but room temperature is also fine. Only avoid it cold from the fridge.
In Genoa, focaccia ('fügassa') is eaten for breakfast — dipped in milky coffee ('caffelatte'). The combination sounds unlikely but is one of Italy's most beloved regional morning rituals. Genoese eat focaccia at any hour — for breakfast, as a mid-morning snack, and with aperitivo.