Focaccia
Dimpled olive-oil flatbread, crisp below and pillowy within.
About Focaccia
A generously oiled dough is dimpled, scattered with salt and baked until golden, the Ligurian original kept plain to show off good olive oil. It is eaten as a snack, split for sandwiches or torn alongside a meal.
✅ Before you go to Italy
Round out your trip — most travellers book these alongside their trip.
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