In these rainy days in La Spezia, La Spezia Cruise Port invites you to choose one of the cozy restaurants or pizzerias in town and try the bread they prepare in the most traditional way: the Focaccia. In fact, while the focaccia bread is prepared in several Italian cities, you will find the original Focaccia In Genoa and in all Liguria towns and cities.
The flavor and quality are best when focaccia is still hot, straight out of the bakeries in town that traditionally prepare several batches in the morning. The fragrance is the result of the quality of the flour and the use of extra virgin high quality olive oil, as well as from the processing.
The elaborated leavening and the accurate machining of the dough require about twenty hours, for which reason the product can be affected by the weather.
Its classical variant is coated with very finely chopped onions, while the classic ingredients needed are:
- White flour Wheat
- Pure water or a mixture of water and white wine
- Malt or malted grain flour
- Brewer’s yeast
- Extra virgin olive oil
To the Basic dough olives or rosemary can be added, as well ad sliced white onions, after being oiled with olive oil and salt. Focaccia can be also filled with ham, cheese or anything you like, like any bread.
But the traditional way to have Focaccia in La Spezia (and only in La Spezia) is plain, in a triangle shape and dipped in Caffelatte or Cappuccino: many Italians would sniff at the idea, whereas in La Spezia Focaccia and caffelatte is considered a real treat. The only way to know is trying!