From Liguria with olive oil: How to recognize authentic Italian focaccia

Video Description

Focaccia isn’t pizza, and it’s not just bread. It’s something uniquely Italian, especially in Genoa, where it’s eaten from morning to night, even dunked in coffee. At Pacificio Antico Forno Patrone, baker Luca Travaglini shares what makes Genovese focaccia so special: its golden crust, rich olive oil, and centuries-old tradition. CHAPTERS 00:00 Focaccia vs. pizza 00:24 What makes focaccia unique 00:52 Everyday focaccia in Italy 01:10 Meet Luca at the Antico Forno Patrone bakery 01:30 Ingredients & dough prep 02:20 Resting & baking the dough 02:36 Focaccia vs. bread 03:08 Olive oil: Ligurian gold 03:28 Baking & texture secrets 03:55 How Italians eat focaccia 04:17 Dunking in coffee: yay or nay? CREDITS Report: Qutaibah Istanbuly Camera: Maximiliano Billia Edit: Sophia Harke Supervising Editor: Hendrik Welling #dweuromaxx #Italy #focaccia ------------------------------------------------------------------------------------ Subscribe to DW Food: https://bit.ly/DWFood_Sub DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.