Most colourful Italian focaccia flat bread from Liguria I found yesterday in Torino, Turin, Italy, some of the most colourful and more tasty focaccia flat breads ever seen in this shop right in the city centre: Focacceria Roberta Via San Tommaso 8, Focaccia genovese Focaccia genovese , marked by its finger-sized holes on its surface is brushed or sprinkled with olive oil , coarse salt, and sometimes water before the final rise. In Genoa, focaccia is eaten in the morning at breakfast or during the day. It is often dipped in milk or in cappuccino at breakfast and eaten warm and wet. Ligurian variants Focaccia has countless variations along the Ligurian coast, from the biscuit-hard focaccia secca ('dry focaccia') to the corn-flour, oily, soft Voltri version, some bearing little resemblance to the Genoese version. An extreme example is focaccia col formaggio ('focaccia with cheese'), also called focaccia di Recco ...
