Focaccia isn’t always pillowy – as this popular Genoese flatbread shows. The no-yeast dough is stretched wafer thin, topped with nuggets of cheese, then sandwiched with another sheet before being baked in a hot oven. The result? A seriously great snack. Discover more great dishes from Liguria in our full food lover’s guide to the region.
For most of us, fkatcha is a thick, fluffy thing. But not in the little lagorian town of Reco. Here, fkatcha is flat, floppy, and with a crispy top, and it deserves to be more wellnown. It’s made by stretching a thin sheet of dough over a tray and adding little mounds of soft stracino cheese before brushing everything with oil, topping with another sheet of dough, and pinching little pockets above the cheese so the steam can escape. After a quick blast in a seriously hot oven, the fkaca dco is a burnished golden brown with a mixture of crisp and soft bread and an oozy cheese filling. It’s the ultimate snack, whatever the time of day. Always tasty, always delicious.
Dining and Cooking