Genoese focaccia

Focaccia in Genoa is ubiquitous. It is in our life from sunrise to sunset. We soak it in the cappuccino for breakfast (yes, we do, and it’s incredibly good), we give it to our children as a snack at school, at lunch goes hand in hand with bread in the basket, it is offered at parties and finally with a glass of white wine for aperitivo. If you have the right recipe, you can make a good Genoese focaccia also at home. It is important to follow the procedure step by step, to respect the various stages of leavening and to use an appropriate pan according to the amount of dough to bake.