A generally round, slightly raised bread from Genoa with the appearance almost of cake or very deep pizza, usually with rosemary and olive oil or split and filled with cheeses or sliced meats or salamis. 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.
