Oily dimples · Breakfast staple
Focaccia Genovese (Fugassa)
Photo: Alessio Sbarbaro User_talk:Yoggysot / Wikimedia Commons · CC BY-SA 3.0
Many Genoese eat it for breakfast, dunked into a cappuccino or caffellatte.
A flat bread about a centimetre high with deep dimples, brushed before baking with an emulsion of olive oil, water and coarse salt. Bakeries sell it by the strip or square, wrapped in paper to eat while walking.
Why it's made this way: Called fugassa in Genoese dialect, it became cheap everyday fuel for the city's dock workers (camalli) and is still the everyday snack of Genoa.
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Part of World of Street Food — 3422 dishes from 118 countries.
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