Liguria focaccia sf

We have been wanting to go to Liguria Bakery for awhile. Today was in San Francisco shopping and found the bakery open after 12pm. We purchased two flavors to eat, pizza and mushroom.

The bread was very fresh and tasty.

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Must go in the mornings, Make sure you bring cash as that's the only way to pay. The Foccia is worth seeking out. There are some things in North Beach that are enduring and endearing.

Liguria Bakery is one of them. I discovered it in my law school days last century. Whenever I visit, I get some incredible focaccia to take away and nibble through the day. I got my favorite: garlic and rosemary. The shop is tiny and unpretentious; the product is amazing. Yummy doesn't begin to describe it. To paraphrase Sophia Loren This is a pure Italian style bakery, opened inthat serves the best focaccia in the United States from a hundred and eight-year-old oven.

If you closed your eyes you might think you are in Italy. Located at Washington Square in North Beach section Liguria opens at 7 am so you have to get there early to get what you want because they sell out rather quickly. The rosemary is our default choice every time, but all the focaccia is amazing! Stopped in kind of late on a Saturday and they were sold out of everything except plain and raisin.

Would love to go back and try them. This is the best foccia you can get in north beach area. If you're prepared to get there early in the morning, you'll be rewarded with delicious, traditional foccacia.

Don't lag though - they sell out quickly. We stumbled upon this bakery while walking around the city and seeing the beautiful church near it. We just had to stop in and we were so glad we did. We each chose two desserts to go and enjoyed every bite for two days!!

Loved this adorable place, wish I lived there so I could visit all the time!! You want the best Foccacia, stop here Flights Vacation Rentals Restaurants Things to do.

Skip to main content. Log in to get trip updates and message other travelers. Liguria Bakery, San Francisco. See all restaurants in San Francisco.Remember, you only go here for the focaccia, not the service okay. They only accept cash and they sell out by 11 am. They can slice it for you if you'd like.

liguria focaccia sf

They are closed on Sundays. When I bring Liguria's focaccia to parties, everyone goes nuts over the flavors! The bread is light and fluffy with a bit of crispness on the ends. My kids love the pizza flavor. My husband likes the garlic and I have to have the raisin.

The raisin focaccia is sprinkled with sugar so there's this nice sweetness to it without being too sweet. The service here is basically, "What do you want?

The daughter and her crack jokes so it's funny to watch but just don't hold up the line! If you need cash, go to the post office a block away. Madonna Mia! One of our favorite memories from growing up in North Beach.

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This bakery makes the best fogaccia in the country, perhaps in the world. It has much to do with the water in San Francisco.

Liguria Bakery

Every time we visit back home in San Francisco, I go by and pick several large slices. This is an amazing experience you will want to try over and over again! Molto, molto bene!!!!!!!!!!!!!!!!!!!!!!!!!! Ciao, Theresa. Excellence in all things focaccia. I especially like the onion, raisin and tomato selections.

You will be served by an elderly Italian woman, or her daughter. The daughter is friendly, happy to make recommendations and chat, shows no signs of suffering retail fatigue at this stage. You can also get the focaccia double wrapped if you are planning to take it to a picnic, sporting event, etc.

The focaccia is why you come to the Liguria bakery - its worth the effort, its delicious and well worth the effort. Old OLD Italian woman and her daughter? Again, you don't get waited on as much as here ya go, pay up. It is awesome.Forget all that stuff the foodies hand you about celebrity chefs and trendy restaurants.

liguria focaccia sf

This is a family-owned operation with a single product - an Italian flat bread called focaccia. The dough is mixed in an antique machine, the bread is baked in a brick oven, the product is sold in 8-byinch sheets and wrapped in plain white paper and tied up with string. They use no preservatives, take no credit cards, don't believe in websites or advertising, and when they run out of stuff to sell, they close down for the day.

See ya, come back tomorrow. The focaccia is made from a secret recipe brought over from Genoa by Ambrogio Soracco, the founding father, and the family has been baking and selling it in North Beach sinceexactly years.

There must be something to the old school, though, because Liguria's focaccia, which now comes with 10 different toppings, is wildly popular.

There are lines most mornings, and during the holidays, the line stretches up the block and around the corner. Focaccia is a special treat at Christmastime, and expatriate San Franciscans come back to the old neighborhood to get it. Last Christmas Eve, the wait was five hours long. The Sailor Girl, my guide to Italian family traditions, was directed last winter to supply focaccia for the holiday dinner.

So she stood in line outside Liguria from 6 to 11 a. She said it was like a block party - people from all over, mostly Italian, but all kinds of people, telling old stories, showing pictures of relatives. Focaccia is a soft, flat bread, made with water, yeast, flour, some olive oil and spices. It's a bit like pizza, only different. The difference is the taste. Some patrons buy a bit of focaccia and take it to Washington Square for lunch, listening to the bells of SS Peter and Paul's Church strike the hour, watching the Chinese ladies of a certain age run through their tai chi exercises.

And the focaccia? You don't have to be an old hand to like this stuff: check it out on Yelp, where there are reviews, almost all raves. The trick is easy: The Soraccos keep it simple and keep it in the family. George, who is 83 now, is the patriarch.

liguria focaccia sf

He comes in every morning. Michael and Danny, the two sons, are the bakers. Josephine, the mother of the family, and Mary, the daughter, run the retail operation. It's a family operation, and the women at the counter treat the customers like family.

You ever had an Italian aunt or mother? Then you know they don't take any guff. One wide-eyed Yelper reported he asked how the onion focaccia was that day. What else is there to say?

Liguria is a slice of the old San Francisco, but now North Beach is multicultural, though the Italian flavor still lingers. One of the customers last week was Jane Lowwho was buying 10 sheets of focaccia bread for her daughter's graduation from Hamlin School. The kids love it. Carl Nolte 's Native Son column appears every Sunday.Hello my dears! It may seem like I left Florence hastily without much written, but I assure you- a mountain of work was demanding my efforts.

I was left without much choice but to leave this space a little in the dark. Nevertheless, I made sure during the bits of calm I was permitted during these 2 months, to dedicate my palate to food-filled goose chases, like around Liguria in search of the best focaccia.

For now, read on for all things focaccia and a dash of pesto! During my last year of trying on San Francisco, I discovered its Italian quarter to have a unique link with Liguria. My last SF dwelling was in the historic Italian district of North Beach, and so I spent significant time researching its Italian food offerings.

Mostly nightmare invoking, like a hungover version of the worst tourist trap in the cheesiest corners of Rome. Anyone wanna give me a ton of money to invest in one? However, some gems could be found and one of which I was particularly intrigued by was Liguria Bakery. For those of you familiar with the city, know and love this bakery. Open sinceat a time when reportedly the area was clustered with Italian bakeries, is now lone-standing bakery-wise and still respect their family tradition of this pillowy, salty oily carb dream.

Bear in mind, the term focaccia is used as a general Italian term for flatbread- but it is my distinct feeling that focaccia is synonymous with Genovese. Thus, I would never call a Roman pizza bianca a focaccia. I would never dare to call a Florentine schiacciata by focaccia either. Nevertheless, I was blown away by this focaccia at Liguria Bakery.

So I decided I wanted to go to the source and eat all the Ligurian focaccia I could in the span of 36 hours starting in Genova, and understand not only the nitty gritty of this bread but why Ligurians flocked to San Francisco. Those salty bites where oil and carbs melted into something euphoric were the most memorable. My impressions were that focaccia has become quite industrial as it was hard to find tiny artisanal bakeries who were run in the way Liguria Bakery were run.

That is- making just focaccia in relatively small batches following a coveted family recipe and really using top shelf raw ingredients. Focaccia in Genova and in the towns I visited along the Ligurian coast is pretty pervasive and apart of everyday eating life. As soon as I stepped off the train in Genova, I saw locals munching on slabs of focaccia on the go.

For breakfast, they dunk the salty stuff in cappuccino!Sonny Soracco wields an oven peel with an 8-foot handle to feed the pans — each longer than an armspan — two deep into the oven and then shimmy them out through its low-roofed mouth.

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He balances each pan on the peel, whose paddle is no bigger than a dinner plate, and ferries the steaming bread onto a table with improbable grace. It drapes between the paddles like a limp child, dripping olive oil and tomato sauce onto flattened cardboard boxes. After years, so much olive oil has soaked into the concrete floor that the bakers, most of whom grew up in the kitchen, instinctively sneak a shuffle into their step.

Being introduced to the staff at Liguria Bakery is like showing up at their house for Sunday dinner. The brothers baked crusty loaves and spindly breadsticks, fruited panettone and focaccia.

Even at a time when loaves cost 5 cents, the family would deliver them to homes around the neighborhood. That all ended before Michael, 61, even stepped foot in the bakery. Michael says his father and uncles refused to be swayed by extortionary tactics. What was left, then, was focaccia. Instead of wood or coal, the oven is now heated with what looks like a portable jet engine that sprays blue flame inside for three hours.

Fourteen hours afterward, the oven bricks have cooled enough to bake bread. It sells particularly well on game days. The story for 60 years, however, has been one of subtraction. The drugstores, furniture stores and dentists that the elder Soraccos remember are all gone. Three years ago, they added Mondays off, too. Only a few wholesale clients remain. Josephine has spent her entire life within three blocks of the bakery.

When she married George at the age of 18, she knew that bread would keep them tethered to North Beach. The high rents are different. Mary and Josephine wrap each in a white paper packet, trussing it so quickly the string appears to fly into knots by itself. Tourists and Segway tours wander in later in the day. The front room, with its pale blue walls and empty shelves, is rarely silent.

As she waits for her bread, Pier 23 Cafe owner Flicka McGurrin reminisces about the pies that used to be displayed in the front window. Mary pinpoints the memory in time: the late s.

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No one greets customers with a chirpy welcome. The Soraccos exist in the bakery just as they are, the way you sprawl across a chaise lounge on your lawn on a degree day, a lukewarm can of Diet Coke in your hand, watching the neighbors pass by. Mary and Josephine reserve their warmth for the hundreds of people they do know. There are so many.

Liguria Bakery in North Beach makes focaccia

They are so loved. Or, just as significant to him, his bread is. He gives loaves to the parents of any girl he dates. It never fails. The most important thing, say the second, third and fourth generations of the Soraccos, is to keep the century-old business going.

Thank goodness, more than one Soracco says, they own a big enough share of the building to keep the rent down. Yet they worry how long the bakery will last. Ours has no preservatives. Today is today! Michael says he turns down every telephone call offering Liguria Bakery some opportunity to expand or franchise.Adapted from Diego with the help of Josey Baker. In a medium bowl, stir together water, yeast, and honey to dissolve.

In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume. Spread 2 to 3 tablespoons oil evenly onto a by inch by cm rimmed baking sheet.

When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. Pour an additional 2 tablespoons of olive oil over dough and gently spread across. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward.

The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure dough remains stretched. Dimple the dough by pressing the pads of your first three fingers in at an angle. Make the brine by stirring together salt and water until salt is dissolved.

Pour the brine over the dough to fill dimples. Proof focaccia for 45 minutes until the dough is light and bubbly. If you have a baking stone, place it on rack. Otherwise, invert another sturdy baking sheet and place on rack. Allow to preheat with the oven until very hot, before proceeding with baking. Sprinkle focaccia with flaky salt. Bake for 25 to 30 minutes directly on top of stone or inverted pan until bottom crust is crisp and golden brown when checked with a metal spatula.

To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more. Let cool for 5 minutes, then release focaccia from pan with metal spatula and transfer to a cooling rack to cool completely.

Gary Rodhes making focaccia together with U Giancu in Rapallo - Genoa

To store, wrap in parchment and then keep in an airtight bag or container to preserve texture. Gently toast or reheat any leftover focaccia before serving. Alternatively, wrap tightly to freeze, then defrost and reheat before serving. Meet the Cast. Ligurian Focaccia. Refer to the chart in the book for salt equivalencies. Serve warm or at room temperature.The bakery was founded in by Ambrogio Soracco, [2] with the help of his two brothers Giovanni and Giuseppe, on a site previously occupied by a church.

After working at another San Francisco bakery, he brought his brothers to San Francisco and they founded their own bakery. Ambrogio Soracco's wife Mary and her new partners ran the business with hired bakers for eight years until her son, George Soracco, was old enough to become a baker himself, and by the Soracco family had repurchased the other two shares.

Originally a full-service bakery, the Liguria Bakery began specializing in focaccia in after facing heavy competition in other types of bread from larger bakeries.

Byit had stopped producing anything but focaccia, which it sells to local stores and restaurants as well as to individual customers at its own facility.

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