From Liguria with olive oil: How to recognize authentic Italian focaccia @DWFood
From Liguria with olive oil: How to recognize authentic Italian focaccia  @DWFood
Uploaded November 2025 | Updated September 2026, 2 hours ago
Focaccia isn’t pizza, and it’s not just bread. It’s something uniquely Italian, especially in Genoa, where it’s eaten from morning to night, even dunked in coffee. At Pacificio Antico Forno Patrone, baker Luca Travaglini shares what makes Genovese focaccia so special: its golden crust, rich olive oil, and centuries-old tradition.

CHAPTERS
00:00 Focaccia vs. pizza
00:24 What makes focaccia unique
00:52 Everyday focaccia in Italy
01:10 Meet Luca at the Antico Forno Patrone bakery
01:30 Ingredients & dough prep
02:20 Resting & baking the dough
02:36 Focaccia vs. bread
03:08 Olive oil: Ligurian gold
03:28 Baking & texture secrets
03:55 How Italians eat focaccia
04:17 Dunking in coffee: yay or nay?

CREDITS
Report: Qutaibah Istanbuly
Camera: Maximiliano Billia
Edit: Sophia Harke
Supervising Editor: Hendrik Welling

#dweuromaxx #Italy #focaccia
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From Liguria with olive oil: How to recognize authentic Italian focaccia

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