Classic focaccia bread from the Ligurian coast characterized by the use of lots of olive oil and white wine.
Focaccia alla Ligure
Wheat flour, water, olive oil, white wine, salt, yeast.
If the focaccia is frozen, it will thaw out in about one to two hours at room temperature. We suggest "refreshing" it by wrapping the focaccia in aluminum foil and placing it in a warm oven (300 degrees) for a few minutes.