{"id":2081,"date":"2026-08-03T17:50:48","date_gmt":"2026-08-03T15:50:48","guid":{"rendered":"https:\/\/www.oliobenza.it\/?p=2081"},"modified":"2026-08-03T17:50:48","modified_gmt":"2026-08-03T15:50:48","slug":"focaccia-fugassa-benzas-family-recipe","status":"publish","type":"post","link":"https:\/\/www.oliobenza.it\/en\/focaccia-fugassa-benzas-family-recipe\/","title":{"rendered":"Focaccia (Fugassa): Benza’s Family recipe"},"content":{"rendered":"

Ligurian focaccia, or \u201cf\u00fcgassa<\/strong>\u201d in the local dialect, is one of Liguria\u2019s oldest culinary symbols. Its origins likely date back to Roman times, when dough made from flour, water, and oil was baked on stone.<\/p>\n

By the Middle Ages, it was already so widespread that it was even consumed during religious ceremonies, to the point that church authorities were forced to ban its consumption in church because of the excessive chatter it caused among the faithful.<\/p>\n

The traditional recipe is simple: flour, water, yeast, salt, and plenty of extra virgin olive oil.<\/p>\n

But every family has added its own special touch to it over the generations; today we\u2019re sharing our version with you.<\/p>\n<\/div>

Ingredients for about 10 servings:<\/strong><\/p>\n

    \n
  1. 00 flour<\/a> <\/strong><\/em>400 gr.<\/li>\n
  2. Manitoba flour 250 gr.<\/li>\n
  3. Slightly warm water 350 g<\/li>\n
  4. \u201cTaggiasca\u201d extra virgin olive oil<\/a><\/strong><\/em> 50 g<\/li>\n
  5. Brewer\u2019s yeast 15 g<\/li>\n
  6. Fine salt 13 g<\/li>\n
  7. Dandelion honey<\/a> <\/strong><\/em>10 g<\/li>\n
  8. Oil (enough to evenly grease a 30×40 baking pan)<\/li>\n<\/ol>\n

    For the emulsion:<\/strong><\/p>\n

      \n
    1. Extra virgin olive oil,<\/strong><\/em><\/a> 60 grams<\/li>\n
    2. Water, 200 g<\/li>\n
    3. Salt, 10 g<\/li>\n<\/ol>\n<\/div>

      More than just bread, focaccia is a piece of Ligurian culture: a dish that originated in the simple cuisine of farmers and fishermen.<\/h4>\n<\/div>
      <\/div><\/div>