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Focaccia genovese (lit. ' Genoese focaccia '), marked by its finger-sized holes on its surface called dimples (ombrisalli in Genoese dialect), [11] is brushed or sprinkled with olive oil, coarse salt, and sometimes water before the final rise. [11] [12] In Genoa, focaccia is eaten in the morning at breakfast or during the day.
Focaccia con il formaggio [5] Genoan focaccia [6] Focaccia con le cipolle; Focaccia con le olive; Frittelle di lattuga, friscioeu, o friscioli [7] Panissa; Pissaladière (with anchovies) Polpettone di melanzane; salame di Sant'Olcese; Sardenaira <note>(only made with fish oil, without using anchovies nor sardines.)</note> Testaieu; Testaroli ...
To assemble: position a rack in the center of the oven and heat the oven to 425°F (220°C). Uncover the dough, drizzle with the oil, and press down and dimple the dough with your fingers.
Originally a full-service bakery, the Liguria Bakery began specializing in focaccia in 1950 after facing heavy competition in other types of bread from larger bakeries. By 1984, it had stopped producing anything but focaccia, which it sells to local stores and restaurants as well as to individual customers at its own facility. [5]
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Arkansas: Zelli Pasta. Springdale. Not all Italian delis send you out the door with a big cold cut sandwich; some of them send you out the door with the most authentic pasta for miles.
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