It is believed that this recipe has Etruscan origins Greeks, however it is considered a specialty of the Italian region Liguria, fûgassa called in the local dialect.

Ingredients:
500gr flour
1/2 sugar spoon
1 Spoon of fine salt
30 gr fresh yeast baker
250ml hot water
100ml olive oil
fresh rosemary
coarse salt

Preparation:
Dissolve sugar and yeast in warm water and allow to stand about 10 minutes.
Put flour, salt and half the oil in a large bowl, mix and add the sugar mixture, water and yeast. Mix all the ingredients for a 10 minutes. Place the dough in a bowl greased with oil, covered with transparent paper and let stand one hour until doubled in size.
Put the dough widespread in the baking sinking fingers into the dough and forming traditional focaccia dimples where the ingredients penetrate to provide their full flavor.
Cover with a damp cloth and stand for 20 minutos. Drizzle with remaining oil, coarse salt and fresh rosemary, in the oven preheated to 220 º, lower the temperature to 180 º, bake 15 minutos.minutes

We have prepared a delicious focaccia, which can be enjoyed as is, or, before placing in the oven, can be added above ingredients to taste like: olives, fresh basil, grated cheese, chopped ham or other ingredients that we feel like.