Flavors · Genoa

Focaccia genovese

Low, soft focaccia marked by little dimples filled with olive oil and brine, with a golden, salty surface. The people of Genoa eat it at any time, even for breakfast, dipped in coffee with milk.

Traditional dish from Genoa, Ligúria

Also known as: fugassa, fügassa, focaccia alla genovese

Updated November 2026

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Focaccia genovese — Genoa, Italy — Focaccia genovese

Focaccia genovese — Genoa, Italy

Genoese focaccia, called fugassa in the city's dialect, is made with wheat flour, water, yeast, salt and plenty of olive oil. After being spread in the baking tray and allowed to rise, the dough is pocked with dimples made with the fingertips and an emulsion of water, oil and salt, which gathers in the holes. Once baked, it is about two centimeters high, soft inside, golden on top and slightly crispy underneath.

Bakeries in Genoa sell it from early morning, in pieces cut to order. A local custom is to dip focaccia in coffee with milk or in a cappuccino at breakfast. Midmorning it accompanies a glass of white wine, and in the afternoon it is a common snack for children. There are variations with onion, olive or sage, but the plain one, just with oil and salt, is the standard.

Genoese focaccia is listed among Liguria’s traditional agri-food products. The association of Genoa bakers created a mark for the traditional focaccia, and the city celebrates the specialty at the Fugassa Festival in the Old Port, supported by the Chamber of Commerce and the Region of Liguria, which, like pesto, defined it as an element of Genoese identity.

It should not be confused with focaccia di Recco, which is stuffed with cheese and comes from another part of the coast.

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Where it comes from

Genoa , Ligúria
Fugassa is an element of Genoa’s identity, presented by the Chamber of Commerce and the Region of Liguria as a symbol of the city.

Ingredients

Wheat flour, water, yeast, salt and olive oil; an emulsion of water, oil and salt on top. Variations with onion, olive or sage.

How it is eaten

In pieces, eaten with the hands, at any time; at breakfast, dipped in coffee with milk or in a cappuccino.

When it is eaten

All year round, from breakfast to afternoon snack.

Your questions

Questions about Focaccia genovese

How do people from Genoa eat focaccia for breakfast?

Many dip it in coffee with milk or in a cappuccino.

What is the difference between Genoese focaccia and focaccia di Recco?

The Genoese version is a single layer of dough topped with oil and salt. The Recco version is thin, made with two layers of dough and filled with cheese.

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