"Focaccia Tostata" - our homage to 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 Focaccia Tostata takes inspiration from the classic soft Ligurian/Genoese focaccia. I Pani then cust into slices and toasted it in the oven for the perfect crunchyness

Our "Focaccia Tostata"

Our toasted version of focaccia is a genuine product, with a fine cut, crumbly texture. Just a very few simple ingredients, olive oil and natural yeast. A tasty "pantry" bread substitute ideal to satisfy our "peckish" on the go.

Our staple flavour is the deliciously classic EVOO version. Alongside it we have recently developed 2 new more "snacky" variants: "rich tomato" (tomato, herbs and spices), and sweet caramelised onions. 

Serving suggestions

Perfect aperitif or starter accompaniment to cold cuts, cheeses, smoked fish, vegetables and sauces. Ideal snack option for a picnic or a trip out of town as it keeps well at room temperature. For the most immaginative, it becomes a delicious breakfast topped with creams and jams. Taste it also as per the Genoese tradition, dipped in hot cappuccino.