Tomato focaccia

Imagine yourself lounging in the long, luxurious shadows of the Italian afternoon sun, enveloped on all sides by the deep azure of the Ligurian sea. You’re on the Italian Riviera, in the town of Recco, to be precise. While many famous culinary staples can be traced back to this region, perhaps there is none more firmly established in the pantheon of Italian gastronomy than the humble focaccia bread. Italian food traditions dictate that this bread is made with water, flour, and oil but many now also scatter its surface with fresh herbs, garlic, or even onion.

We maintain that the best accompaniment to almost any meal is a warm focaccia alla genovese, or Genoese focaccia, which is sometimes topped, as here, with a generous handful of sun-drenched tomatoes. Our friends at Tossini, who bake this special focaccia, bring us everything that should be celebrated about this Ligurian delicacy: a traditionally thin crust, soft dough to soak up every drop of pure, Italian olive oil and a crisp bite to finish. A truly miraculous concoction that we can’t wait for you to enjoy.