Focaccia is basically a flat type of bread which is popular all over Italy. It seems similar to pizza but if you talk to Italians and tell them that focaccia is like pizza, they will object intensely. In Liguria, you will find the focaccia genovese with holes, simply seasoned with olive oil and salt. Of course, there are several versions with different toppings: vegetables, ham, cheese or herbs. Very famous is the focaccia di Recco which is filled with cheese. The people of Genova eat focaccia also for breakfast, dipping it into cafe latte.
Proof the yeast by combining it with the lukewarm water, add the flour and knead until the dough is smooth and elastic. Cover it and let it rise in a warm place for 1 hour. Rub olive oil in a baking pan, then spread the dough in the pan simply with your fingers until it is about 2 cms thick. Punch some holes in it (also with your fingers) and sprinkle coarse sea salt into the holes. Cover it with a damp towel and leave it for another 2 hours. In the end, sprinkle with some olive oil and bake it in a preheated oven at 220℃ for 20 minutes.
Focaccia can be round, triangular, square, as you like it. It matches well with the white wines of Cinque Terre.
If you would like to find out more about focaccia, you can watch on a short video how Alberto,
the owner of "La Gata Flora" in Corniglia, has been making focaccia for 25 years.
UPDATE: Unfortunately Alberto returned to Argentina and "La Gata Flora" is closed.
Italian gastrotrip: how to make focaccia and farinata?