The fugàssa or focaccia of Genoa is a sort of 2-cm flat bread that gets brushed during the last rising with a mixture of extra-virgin olive oil, water and coarse salt.
The focaccia is traditionally accompanied by a glass of white wine. We recommend tasting it warm, when it has just come out of the oven: its peculiarities are more detectable when it is still warm.
Preparing the Genoese focaccia requires time and ability, as the rising is particularly complex and kneading the dough takes approximately 20 hours of work.
To the classic dough, you can add olives, rosemary or sliced white onions.
