A risen bread or focaccia with any of many fillings. It may be a sort of sandwich of two rounds of foccacia containing ground meats or sausage meat, with slices of cheese and grated Parmesan.
A Ligurian dialect word for focaccia. In Annie Hawe's entertaining book 'Extra Virgin', she mentions that in Liguria the dregs of the demijohns used for making wine are used to make a particularly delicous focaccia, called fogason in dialect.
