La focaccia genovese (Fügassa)

The focaccia has a long history, thought to date back to the 11th century, but there are certainly mentions of it in documents from the 14th century. Today it’s Genoa’s typical finger-food, something you can eat on the hoof. Each bakery makes their own variety, it’s difficult to find two identical ones in the city, some are oilier, some thicker, but the important thing is that it has holes where the oil and salt gathers, and sends your taste buds crazy when you reach them… especially if you eat it “upside down”, with the crispy side on your tongue (try it and you’ll see)!


  • 500 g soft wheat flour;
  • 1 dl extra virgin olive oil;
  • 30 g salt;
  • 30 g yeast;
  • water.

With the flour form a well on the work surface. Dissolve the yeast with a little warm water and add it to the flour and start kneading as you would when making bread.
Let the mixture rise under a warm tea towel in a warm place for 2 hours. Take the mixture and add the remaining flour and oil and knead into a soft mix. Allow it to rise for another 2 hours. Then flatten out the mixture with your hands into a baking tray and make the indents where the oil will collect with your fingers. Sprinkle with salt and let it rest a little longer before placing in a pre-heated oven at 200-230°C for about 30 minutes or until it becomes a nice golden colour.

The recipes are taken from the guide “Dining in Genoa”, by M&R Comunicazione, available at the Tourist Information Offices