Fugassa all’Euio

Here is the basic recipe for focaccia as it is eaten in Genoa, where bakers put some white wine in their dough. From this recipe you will be able to make adaptations for all the other focacce with the exception of cheese focaccia. Although I learned focaccia-making in Genoa, Camogli, and Santa Margherita, I have drawn from a superb American source in adapting the focaccia recipes for this book. Carol Field, author of several outstanding books, including The Italian Baker and <