I favor the focaccia style from the Ligurian region of Northwestern Italy. Here, the focaccia is slightly crispy on the bottom, golden on the top, has a fluffy interior with several larger air holes, and only 2 cm (about one inch) thick. The oil is light and fruity…which mysteriously seeps out and coats the bottom after it completely cools. Napkins are mandatory.

This recipe results from work I did with my chef friend, Claudio – an Italian chef who once worked in a Ligurian bakery. Together, we converted his commercial recipe to a version that would work in a home

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