Typical dish of Genoa
Genoese focaccia
Golden, glossy with oil and marked by small dimples that hold the brine, Genoese focaccia is soft inside and slightly crisp at the edges. The aroma of extra virgin olive oil and freshly baked dough fills the narrow alleyways from the early hours of the morning. With each bite it is tender, savory, and delicately oily, with a perfect balance between saltiness and fragrance. In Genoa it’s eaten at any time of day: for breakfast, as a snack, or with a glass of white wine.
Season: Tutto l'anno€2–5
Why it matters
Genoese focaccia, or “fügassa,” is one of the everyday symbols of the city and its popular culture. For the people of Genoa it’s a ritual: bought warm from the neighborhood bakery and often eaten even at breakfast, dipped in cappuccino. It represents the simplicity and practicality of Ligurian tradition.
Origin story
Its origins likely date back to the Middle Ages, when simple doughs of flour, water, and oil were baked in the city’s ovens. Over time, Genoese bakers perfected the technique of pouring brine into the characteristic dimples, giving the focaccia its soft yet savory texture. Today “Focaccia Genovese” is recognized and protected as a traditional Ligurian specialty.
Typical ingredients
farina di grano teneroolio extravergine d'olivaacqualievitosalesalamoia
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