Ligurian Focaccia with Sage

Francesca has shared with us a fabulously regional foccacia as part of our book club collective, The Cookbook Guru. I can almost taste the olives and sage from here. Make sure you check out the post and Francesca’s wonderful memories of travelling in Italy.

Happy Reading and Happy Baking,



Salty and oily. Focaccia di Liguria. This one comes with Sage leaves. Salty and oily. Focaccia di Liguria. This one comes with sage leaves.

Focaccia is one of the culinary delights of Liguria and what better place to try a lovely green oily version than in the Cinque Terre. The five villages of this area, Riomaggiore, Manarola, Corniglia, Vernazza, and Monterosso, perch precariously along the edge of the Ligurian sea and at the base of steep terraced hills. These towns are connected by a wonderful little train which travels through tunnels carved into the mountains, with an occasional glimpse at the wild sea through gaps in the tunnels along the way. They are also connected by walking trails and by sea.

Left over pizza dough. Left over pizza dough.

I first tried green oil drenched, salty focaccia in 1985 in one of these towns. Other Ligurian specialties from that era included spaghetti al pesto, spaghetti con vongole and a very young dry white wine that I can…

View original post 502 more words