THE LIGURE FOCACCIA

The Ligure Focaccia:
the scent that tells the story of the sea

A daily gesture that becomes an experience: our focaccia, soft, fragrant, irresistible.

There are scents that belong to places more than any image. At the Ligure, one of them is the focaccia:
it arrives in the breakfast room in the morning, still warm, with a fragrance that blends with the sea air
and instantly becomes an invitation to sit down, breathe, and start the day slowly.

It’s not a recipe: it’s a ritual. And every guest recognises it at the first bite.

Why does it smell this way?

The Ligure focaccia has a different scent. It’s not just the good olive oil: it’s the sea air entering the kitchen, the slow rise, the warmth of the morning that makes it perfectly soft.
When it reaches the room, it isn’t a “product”: it’s a simple, everyday gesture that tells the story of Liguria better than a thousand words. And that’s why so many guests remember it more than any dessert.

The Chef’s touch

Behind every tray lies a precise routine: gestures repeated day after day, timings that are never rushed, an attention you don’t see but you feel. Focaccia is one of the simplest things to eat and one of the hardest to make well. And at the Ligure it works because it’s made the way it used to be: without hurry, without shortcuts, without theatrics.

Chef Vincenzo Pisana’s recipe (the part we can share)

A recipe that smells of home, of sea, of bright mornings. And yes: we can’t reveal all the secrets, every kitchen has its own small magic. But we can share the base, the one that reflects our way of working.

Ingredients

• 500 g type‑0 flour
• 10 g salt 15 g fresh yeast
• 300 ml lukewarm water
• 50 ml Ligurian extra‑virgin olive oil
• a pinch of sugar
• flaky salt for the surface
• extra‑virgin olive oil for the tray and finishing

Method

1. Dissolve the yeast in lukewarm water with a pinch of sugar.
2. Add the flour and salt, then incorporate the water gradually.
3. Add the oil and work the dough until soft and elastic.
4. Let it rise without rushing: this is where the softness is born.
5. Spread the dough in a well‑oiled tray and make the classic dimples with your fingers.
6. Season with extra‑virgin olive oil and flaky salt.
7. Bake at high temperature until golden and fragrant.

Chef’s note

“The recipe is this. The scent, though, is another story. And that one we can’t write.”

Focaccia as a gesture of hospitality

The Ligure focaccia isn’t a dish: it’s a message. It says that here things are done well, calmly, with attention… that morning is an important moment… that Liguria is simple, but never ordinary.

And that’s why, every day, focaccia returns to the room like a small ritual guests look forward to.

The Ligure focaccia is a story that tells itself: scent, sea, light, precise gestures.
A detail that becomes an experience and, for many, the most delicious memory of their holiday.

For information and reservations: Tel. +39 0182 640653 – eMail info@ligurealassio.it