Focaccia is the fluffy white bread of Italy. Rectangular in shape, it can be one to five centimetres high. It should be brushed with good extra-virgin olive oil and dimpled by the baker’s fingers. With a chewy crust and a soft, fine, springy crumb, it is often sold warm, straight from the oven.
LIGURIAN FOCACCIA
With its wonderful fruity extra virgin olive oil as flavouring, Liguria is famous for soft, fluffy focaccia with a crisp top. This basic recipe can be finished with tomatoes, herbs, olives, capers or whatever you like.