"Focaccia" – a tribute to the Ligurian tradition

In the gentle hills of Liguria, where the sea kisses the sky, there exists a bread that transcends mere sustenance—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 with warmth, 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 "Crispy Focaccia" takes inspiration from this traditional soft focaccia, prepared daily in Liguria, and particularly in Genoa where it is widely used for the traditional breakfast dipped in hot cappuccino. 

Our "Focaccia"

I Pani’s “Crispy Focaccia” is a genuine product, with very few simple ingredients, and a rich taste of olive oil and natural yeast. It is a "pantry" bread substitute, and is available in the classic flavours with olive oil and black olives along with the chickpea flour version, inspired by the traditional Ligurian farinata.

I Pani has also developed a "bitesize" version of this product: the “Mini Focaccia,” ideal as an aperitif snack or as a delicious ready-to-eat snack to satisfy customers’ “peckish” on the go anytime of the day!

Serving suggestions

Perfect both on its own and as a sider to cold cuts, cheese, vegetables and sauces. For the more creative, it is also suggested to taste these products in a "sweet" version with creams and jams to sweeten up the day!