Focaccia genovese, fugassa in dialect, is a low, golden flatbread with oil pooled in its finger dimples and coarse salt on top, eaten by the slice from Genoa's bakeries from breakfast on.
Where to eat it: 3 restaurants across 1 city.
The word focaccia is first recorded in the 14th century, from the Latin focus, the hearth. The Genoese version is brushed with an emulsion of olive oil, water and coarse salt before its last rise, which gives the dimples, the ombrisalli, their pools of brine. The city's tourist office calls it an institution: Genoese eat it at breakfast dipped in cappuccino or milk, mid-morning, with a glass of white wine at aperitivo time, and at lunch.
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Common allergens: Gluten
Tip from the editors. Eat it warm the Genoese way, dipped in a cappuccino at breakfast, or with a glass of cold white wine before lunch.
Panificio Mario on Via San Vincenzo in Genoa bakes focaccia genovese with onion, olives, sage or tomato, in a shop beside Brignole station, six days a week.
TipThe bakery's own pasticceria, Dolce Vita, is a few steps away for a focaccia and cappuccino breakfast, according to the bakery.
Antico Forno della Casana sells focaccia and farinata over the counter in a narrow Genoa alley, and Gambero Rosso files it under street food for 2025.
TryFocaccia genovese and farinata
TipGambero Rosso's street-food listing and its own page both point to the focaccia; the counter closes for an afternoon break from 14:00 to 16:00.
Il Focaccino on Via Trebisonda in Genoa is a Foce bakery known for thin, savoury focaccia and Genoese torte salate, and Gambero Rosso rated it in 2025.
TipMentelocale noted a permanent queue outside; the counter also sells Genoese savoury pies, the torte salate, beside the focaccia.
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