Focaccia is widely associated with Ligurian cuisine and this focaccia from Recco is legendary. The story goes that during the 16th and 17th centuries, when Recco was an easy target for bandit attacks, men stayed behind to defend their lands while women left for the hinterland with the children and elders, taking with them little more than wheat, oil and salt. Once they felt safe, they kneaded the wheat with the stream water and bartered salt and oil for some cheese. Elders, who used to gather the wood and light up the fires, started leaning some slate over the burning coals to cook the mixture, and the focaccia was born. There are many versions of this famous bread in Recco and the fourth Sunday in May is the annual Recco Focaccia Festival.
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