Genoese focaccia: soft and tasty
There Genoese focaccia It is one of the greatest expressions of Italian baking, a masterpiece of simplicity that has conquered the world.
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With its golden crust, soft crumb, and unmistakable flavor, this Ligurian specialty embodies centuries of tradition and craftsmanship.
It's not just a food, but a symbol of identity, a daily ritual for the Genoese and a must-see for anyone visiting the city.
Today, in 2025, its popularity shows no sign of waning; on the contrary, it is being renewed thanks to passionate bakers and innovative chefs who respect its essence.
The History and Evolution of Focaccia Genovese
The origins of the Genoese focaccia They date back to the Middle Ages, when Ligurian sailors brought it on ships as sustenance during long voyages.
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Its long shelf life and high energy content made it perfect for life at sea.
Over time, from a humble food it has become a regional icon, so much so that in 2019 the Municipality of Genoa officially defined the traditional recipe to protect its authenticity.
Today, the Genoese focaccia It is protected by the specifications of the Genoa Bakers' Association, which establishes its ingredients and production methods.
The dough must be hydrated to at least 80%, leavened slowly and cooked in iron pans to obtain the right crispiness.
Ligurian extra virgin olive oil, with its fruity flavor, is an essential element, as is sea salt, which enhances its fragrance.
Despite the strict rules, some modern variations are emerging, such as focaccia with pesto or one enriched with Taggiasca olives.
However, purists argue that the classic version, with just oil and salt, remains unsurpassed.
Techniques and Secrets for a Perfect Focaccia
The real one Genoese focaccia It requires patience and precision. The first secret is in the dough: it must be kneaded thoroughly to develop the gluten, but not too much, otherwise it becomes rubbery.
The slow leavening (at least 8 hours) allows the crumb to develop that typical alveolation that makes it so soft.
Another crucial element is cooking. Professional ovens reach high temperatures (around 250°C), but at home, a well-heated oven and a heavy baking sheet are enough to achieve a decent result.
The generous amount of oil not only prevents the dough from sticking, but creates that crispy crust that contrasts with the incredibly soft interior.
Finally, the famous “stucco” (The holes made with your fingers) aren't just decorative: they help the oil penetrate deeply, distributing its flavor in every bite. Without this technique, the focaccia would be flat and less flavorful.
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Data and Trends in 2025: Focaccia Genovese Around the World
According to a recent report by the Chamber of Commerce of Genoa, the consumption of Genoese focaccia in Liguria it exceeded 5,700 tonnes in 2024, with an increase of 9.6% compared to the previous year.
This data confirms its growing popularity, not only among locals but also among tourists.
An investigation of Red Shrimp (2024) reveals that 72% of visitors associate Genoa with its focaccia, rather than with pesto or anchovies.
Historic restaurants and bakeries, such as Focacceria San Giorgio And Ancient Casana Oven, register daily queues, a sign that tradition resists despite the advance of fast food.
Abroad, the Genoese focaccia It is experiencing a moment of glory, especially in the United States and Japan, where local bakers are trying to replicate the recipe with often surprising results.
However, that Ligurian touch, provided by the local oil and native soft wheat flour, is always missing.
Why Focaccia Genovese Never Goes Out of Style
Its strength lies in its versatility. In Genoa, it's eaten for breakfast with a cappuccino, for lunch accompanied by cured meats and cheeses, or as an afternoon snack.
It is a democratic food, accessible to everyone, from workers to students.
In recent years, versions have also been created gourmet, with the addition of caramelized onions or rosemary, but the classic remains the favorite.
Even in the era of gluten-free diets, many restaurants offer alternatives with special flours, while maintaining the soft texture that makes it unique.
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Another success factor is its adaptability to new food trends. With the increase in sustainability-conscious consumers, the Genoese focaccia It lends itself well to zero-mile production, using organic flours and Ligurian DOP oil.
Where to Find the Best Focaccia Genovese Today
Genoa offers countless places where you can taste a Genoese focaccia authentic. In addition to the historic focaccerie, new places like Mario Bakery And The Witches they are innovating without betraying tradition.
Outside Liguria, some excellences are found in Milan (Davide Longoni Bakery) and Rome (Roscioli), but nothing beats the original tasted in a sciamadda Genoese, perhaps with a glass of local white wine.
Conclusions: A Legacy to Protect and Enhance
There Genoese focaccia it's more than just breadIt's culture, history, and identity. Despite gastronomic trends that come and go, it remains, unchanging in its perfection.
The challenge for the future will be to preserve its authenticity, avoiding excessive commercialization that distorts its essence.
Whether it is in one shop Whether baked in a century-old bakery or in a modern sourdough oven, its magic remains intact. Because, as the Genoese say: “A good focaccia is not denied to anyone” (A good focaccia is not denied to anyone.)
Statistical Data (Source: Genoa Chamber of Commerce, 2024)
| Year | Tons Sold | Growth % |
|---|---|---|
| 2023 | 5.200 | – |
| 2024 | 5.700 | +9,6% |
Frequently Asked Questions about Focaccia Genovese
What's the difference between focaccia genovese and focaccia barese?
While the Genoese focaccia It is soft, tall and seasoned with oil and salt, the one from Bari is crispier, often stuffed with cherry tomatoes and olives.
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Can you freeze focaccia genovese?
Yes, but it loses a little flavor. It's best to reheat it in the oven before eating.
When is the best time to eat it?
Ideal fresh from the oven, but remains excellent even after a few hours if stored in a linen cloth.
Is there a vegan version?
Yes, the traditional recipe is already vegan, containing only flour, water, yeast, oil, and salt.
Why are holes made on the surface?
They help the oil penetrate, distributing its flavor evenly and creating the typical consistency.
