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 fugΓ ssa and sold in slices, either plain or with onions, fairly flat, shining with oil, tender and with a crisp crust β a perfect appetizer to be enjoyed at midday or as a snack.
Focaccia (pronounced fo-kah-cha) is a flat bread similar to pizza dough that can be either sweet or savoury. In Italy, Liguria is the best known region for focaccia, which is called βclassicaβ 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 favourite is focaccia di Recco, made of a very thin sheet of dough stuffed with a fresh cheese, such as crescenza.
Try out today! Learn such authentic and delicious recipes from our expert chefs at D Y Patil University School of Hospitality and Tourism studies and become a super Chef.
