The classic focaccia of Genoa, better known as “focaccia alla genovese” (in Ligurian language fugàssa), is a typical speciality of Ligurian cuisine: it’s like a soft bread (at most 2 cm), and stands out from other similar products because, before the last leavening process, it is brushed with an emulsion of extra virgin olive oil, water and coarse salt.
Today on the market there are different varieties of focaccia in terms of taste and production methods.
Our equipment for the production of the focaccia includes all the phases of the process:
