Focaccia alla genovese, originating from Italy's coastal city of Genoa, boasts a rich heritage. It has long served as a staple in Ligurian cuisine, cherished as a humble fare enjoyed by people from all walks of life.

This bread, eaten at any time of the day, is known for its golden, crusty exterior and airy interior, generously infused with olive oil and salt. Traditional recipes often incorporated ingredients like malt extract and brewer's yeast, although these are less common in modern adaptions.  Over the centuries, the bread's recipe has evolved, but it remains deeply rooted in the history of Genoa, reflecting the straightforward lifestyle of the Italian Riviera.