Collection · 3 recipes
Liguria is focaccia’s homeland. The everyday Genoese style is thin, golden and generous with olive oil; the coast adds the tall, blistered focaccia of Voltri and the paper-thin cheese focaccia of Recco.
These share one lesson: more olive oil than feels comfortable is exactly right.
The Ligurian everyday classic: thin and low with a shattering oil-fried bottom, a soft salty crumb, and finger-dimples that pool with an olive-oil-and-brine glaze.
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The Ligurian everyday classic: thin and low with a shattering oil-fried bottom, a soft salty crumb, and finger-dimples that pool with an olive-oil-and-brine glaze.
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Two wafer-thin, unleavened sheets of dough sealed around molten stracchino, baked blistering hot until the top crackles into golden, cheese-oozing craters — nothing like a fluffy focaccia.
The blistered, rustic sister of Genoese focaccia: a very wet, long-worked dough baked over a dusting of cornmeal into a crackly, big-holed crumb with charred bubbles and a whisper of grit on the base.