Focaccia seems to be ever present in Liguria. You can find it in the lovely seaside villages of Manarola and Portovenere as well, sold in small shops specialising in it. Indeed, one bite in and there’s no turning back - the version here is warm and fluffy with the scent of olive oil and the tang of sea salt. At Focacceria Sapori di Genova, coarse sea salt and extra virgin olive oil are used for the classic focaccia, which is light and springy. Other versions can be made with sage, onion, and stracchino cheese.
By Darinee Durai & Qian Leung
By Clover Ng
