Focaccia (pronounced fo-kah-cha) is a flat bread similar to pizza dough that can be either sweet or savory. In Italy, Liguria is the best known region for focaccia, which is called “classica” in Genoa, a focaccia 1/2 to 1 inch thick, with a light crust and an surface full of indentations that hold oil. In Liguria, another favorite is focaccia di Recco, made of a very thin sheet of dough stuffed with a fresh cheese, such as crescenza.

Preparing focaccia is similar to making bread dough. Flour, water, oil and yeast is kneaded for a long time on a wooden table. After rising for hours (sometimes more than 30 hours for a light and fragrant crumb), it is stretched manually into a large, shallow rectangular or round pan greased with oil. Indentations are made in the top with the fingertips and it is spread generously with olive oil. Then it is sprinkled with salt and baked in a preheated static oven for 30 minutes or until golden.   

Focaccia is one of the great Italian street foods, perfect when eaten freshly baked, either plain or stuffed with vegetables, sausage or cheeses, depending on the regional version. In Genoa, focaccia is called fugàssa and sold in slices, either plain or with onions, fairly flat, shining with oil, tender and with a crisp crust – a perfect appetizer to be enjoyed at midday or as a snack. 

To be sure to taste focaccia at its best, it is recommended to eat it immediately. Nevertheless, it can be kept up to 2 days enclosed in a bag; in this case, the focaccia should be heated in the oven for a few minutes to reheat it. Baked focaccia can be frozen and then reheated after thawing.