at breakfast or during the day. It is often dipped in milk or in cappuccino at breakfast and eaten warm and wet.

Other Ligurian variants

Focaccia has countless variations along the Ligurian coast, from the biscuit-hard focaccia secca to the corn-flour, oily, soft Voltri version.

An example is focaccia con il formaggio , also called focaccia di Recco or focaccia tipo Recco, which is made in Recco,