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.
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.