Golden, warm, with dimples that taste like the sea: in Rapallo it is a real passion!
It could be described as a thin and tasty bread, but the only way to know focaccia, or rather “fugassa” (in genoese dialect), is to taste it.
Mentioned for the first time in Genoa in a contract of 1229, it is still the protagonist in Rapallo from morning to evening: at breakfast dipping it in cappuccino, at school as a snack, as food for walking or on the table with bread, with aperitif at the evening. It is also found in manye variants with onions, sage, olives or sliced tomatoes, but never call it white pizza!
Curiosity: Generally it is not bought by weight. A “toccu” (“a little amount of it” in Genoese dialect), a “slerfa” (in Genoese dialect) and a strip are the units of measurement with which focaccia is sold!
