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Wednesday, May 2, 2012

Number 9: Liguria Bakery's Pizza Focaccia

Posted By on Wed, May 2, 2012 at 3:00 PM

click to enlarge Liguria Bakery's pizza focaccia. - IANN IVY
  • Iann Ivy
  • Liguria Bakery's pizza focaccia.

SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition


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Everyone in San Francisco, it seems, has his or her favorite kind of focaccia from Liguria Bakery. Some will defend to their death the honor of the rectangles dimpled with green onions, others the loaves thickly speckled with rosemary leaves. The plain focaccia toasts up into a great sandwich bread. The olive is ridiculous topped with summer's freshest tomatoes and slices of fresh mozzarella. But SFoodie likes best to snack on what the bakery calls "pizza focaccia."

Baked in an ancient brick oven by the Soracco family, who have owned Liguria for 101 years, the focaccia is deftly sliced and wrapped in white butcher paper and tied with twine. But when you unwrap the bread, that's when things get messy. Slathered in a thick tomato sauce and freckled with green onions that have wilted in the heat, the bread has a Midas-like ability to turn everything that touches it crimson. Your fingers. Your lips. The napkins you quickly run out of, and then your shirt. Stains be damned, it's impossible to stop eating it -- the puckered, inch-thick bread is so puffy, so soft, the richness of the olive oil in the dough cut with the tangy tomato and the occasional bite of onion. Liguria's other focaccias you bring to parties to impress your host. The pizza focaccia, you eat for yourself.

Liguria Bakery: 1700 Stockton (at Filbert), 421-3786.

Other favorites in this series:

10: Boxing Room's dirty rice

11: Wing Wings' chicken salad biscuit

12: Pamonha de sal from Pamonha's

13: Kasa Indian Truck's gobi aloo kati roll

14: Delfina's trippa alla fiorentina

15: Truffled tater tots from Leatherneck Steakhouse
16: Baia Pasta's durum-wheat pastas

17: Z&Y's flaming fish with chile oil

18: Auntie April's fried catfish

19: None but the Brave from Heaven's Dog

20: Saha's vegan kibbeh

21: Starter Bakery's hazelnut kouign amann

22: Pupusas at Cafe and Restaurant Montecristo

23: 2 a.m. apple fritter at Bob's

24: Le Sanctuaire's vadouvan

25: Crab louis salad at Nettie's Crab Shack

26: Soy sauce chicken from Happy Bakery & Deli

27: Locanda's Jewish-style artichoke

28: Local: Mission Eatery's asparagus-egg sandwich

29: Memphis Minnie's 18-hour brisket

30: Custard buns from City View

31: Mission Chinese Food's kung pao pastrami

32: Panisse frites from Frances

33: Izakaya Yuzuki's chawanmushi

34: Fatted Calf's chorizo

35: Silvanas from House of Silvanas

36: Linden Street Brewery's black lager

37: Aged oolongs from Red Blossom Tea Company

38: Broken Record's crawfish grits

39: Cebiche mixto from La Mar 

40: Nutella-hazelnut hand pie from Black Jet Baking Co.
41: Fifth Floor's burger
42: Perbacco's agnolotti dal plin
43: Iced coffee from Sightglass
44: Cypress Grove's Purple Haze Chevre
45: Lechon from Tastebuds Cuisine
46: Duck with beets from AQ
47: Tai nigiri at ICHI Sushi
48: Fish with explosive chiles from Spices! 
49: Baker & Banker Bakery's blueberry cream cheese muffin
50: Kufta tajine from Cafe Zitouna

Follow us on Twitter: @sfoodie, and like us on Facebook.
Follow me at @JonKauffman.

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Jonathan Kauffman

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