"Focaccia" – a tribute to the Ligurian tradition

In the gentle hills of Liguria, there exists a symphony of simplicity and flavor: the Ligurian Focaccia.

The word “focaccia” traces its lineage to the Latin “focus,” signifying cooking by a hearth or fireplace. Imagine ancient Ligurian kitchens: their stone ovens crackling, dough rising near the flames. The earliest focaccia, like a rustic canvas, was prepared just with flour, water, and salt. It was sustenance, yes, but also a focal point for families—a communal bread shared over stories and laughter.

The "Crispy Focaccia" takes inspiration from the traditional soft focaccia. The least prepared daily in Genoa where it is widely used for the traditional breakfast dipped in hot cappuccino. 

Our "Focaccia"

I Pani’s “Crispy Focaccia” is a genuine product, with very few simple ingredients, and a rich taste of olive oil and natural yeast. It is a "pantry" bread substitute. It is available in the classic flavours:olive oil and black olives. We have developeed also a chickpea flour version, inspired by the traditional Ligurian farinata.

I Pani has also developed a "bitesize" version of this product: the “Mini Focaccia". The Mini Focaccia is ideal as an aperitif snack or as a delicious ready-to-eat snack.

Serving suggestions

Perfect both on its own and as a sider to cold cuts, cheese, vegetables and sauces. For the more creative, it is also suggested to taste these products in a "sweet" version with creams and jams to sweeten up the day!