Is there still any warm focaccia?
'Focaccia' — stress on 'fo-CÀC-cia'. Three syllables. The 'cc' before 'ia' makes 'ch' sound.
Ask specifically for warm focaccia, which is significantly better than cold. Liguria, Puglia, and Tuscany all have their own focaccia traditions.
'C'è ancora' = 'is there still' — acknowledges the possibility it may have sold out. Focaccia is typically baked in the morning and again around noon. In Genova, bakeries ('forni') sell focaccia warm all morning with queues out the door.
La focaccia è appena uscita?
Has the focaccia just come out?
Ask about freshness rather than temperature
Avete la focaccia al rosmarino?
Do you have rosemary focaccia?
Ask for the herb-topped classic version
C'è la focaccia di Recco?
Do you have focaccia di Recco?
The cheese-filled Ligurian style — very different from regular focaccia
Genovese focaccia ('fugassa' in dialect) is eaten for breakfast, dipped in a cappuccino or caffè latte — a combination that sounds unlikely but is beloved by Ligurians. The dough is dimpled by hand, soaked in olive oil and sea salt, and baked until golden. It is one of Italy's great street foods.