Liguria’s Fab focaccia. All photos by Emilio scotti.
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Focaccia is more than just a street food. It’s the edible emblem of Genova and a favorite pastime in Liguria. An oven-baked flat bread with a chewy dough, it is the perfect bite – thanks to the oil-salt ratio and the tender-loving care and pride in which it is made. If you’re in Genova, or anywhere in Liguria, you can snack on it at any time of the day, even for breakfast, dipping in your cappuccino. And you can have it on your first date. Ask Laurel Evans.
You have to make dimples in the dough with your fingers in our to get that characteristic mountains landscape.
Laurel’s latest book Liguria is a love song to cooking and Liguria, with beautiful photography by her husband Emilio Scotti.
No stranger to the kitchen, Laurel is the creator and voice of Un Americana In Cucina, one of my favorite Italian language food blogs. She’s also written four books about American food in a quest to convince Italians that there is more to it thank just cheeseburgers and fries. (She does make incredible hamburgers and buns, too!). Raised in Texas, Laurel has a flair for amazing American cuisine like Tex Mex which she breaks down in her blog. The Milan-based foodie also bakes up a storm and comes straight from “the Italian Riviera”, Liguria, where she’s been trying and perfecting focaccia.
In this Episode
[00:48] Introducing Laurel Evans
[03:31] Everybody loves Focaccia
[04:31] What is Focaccia
[07:30] How to Make Focaccia at Home
[09:04] Let’s Talk Dough
[10:26] Focaccia Flair in Liguria
[12:54] Focaccia Road Trip
[13:35] Appreciating Italian Flat Breads
[14:48] Make a Meal out of Focaccia
