Focaccia

Slices of focaccia genovese from Liguria, golden and pocked with the deep finger dimples that define it. Before baking, the dimpled dough is doused in a brine of water, coarse salt and olive oil, so each hollow bakes into a little salty, oily pool while the underside comes out almost fried. In Genoa it is a breakfast bread, and caffè e fugassa, focaccia dunked in a milky cappuccino, is the local start to the day.