Sailor’s biscuits

Typical of the Genoa area, the sailor's biscuits are delicious and simple dry focaccisas to try.

Outside the borders of Liguria it is difficult to hear about the sailor's biscuits. Also known as sailors' bread , they are dry focaccias which, just as the name suggests, sailors brought with them on long journeys.

Born in Camogli in 1500, they are one of the oldest recipes in the region and in recent times several bakeries have started production again. Very dry, like the best-known Apulian friselle, they require a short soaking before being consumed. In the early days they were bathed in sea water and enjoyed with oil and anchovies. Over time they have become the co-protagonists in various typical Ligurian recipes . Let's see how homemade sailor biscuits are prepared and how to enjoy them at their best.

How to prepare the sailor's biscuits recipe

1. First, weigh the flour into a bowl.
2. Dissolve the yeast in the water and pour it onto the flour, mixing first with a spoon and then by hand. When the dough takes consistency, add the salt and finish working on a pastry board.
3. Divide the dough into balls of approximately 60 g and cover them with a sheet of cling film and a tea towel. Let them rest for 30 minutes .
4. Roll out the biscuits with a rolling pin until they reach a thickness of 3-5 mm and leave them to rise covered for 45 minutes.
5. Prick the surface with a toothpick to prevent them from swelling during cooking and cook at 200°C for 6-8 minutes on the dripping pan, then transfer them to the grill and continue cooking for another 6 minutes or so, until they are golden brown.
6. Once cold they are ready to be enjoyed or preserved.

A curiosity: originally the biscuits were prepared without salt to prevent them from retaining moisture. They were then stored inside zinc-lined boxes to ward off mold and mouse attacks.

We also leave you a short video where you can get an idea of ​​the simplicity of the various steps of this recipe.

How to eat sailor biscuits

Originally the biscuits were soaked in sea water as drinking water (from a spring) was a precious commodity and sipped on long journeys. They were then used instead of bread together with anchovies and oil or together with the famous anchovy bagnun , a sort of very tasty fish soup which allowed the biscuits to be soaked.

Today the biscuits can be enjoyed simply after having soaked them in water and vinegar, calculating approximately 3 tablespoons of vinegar for each glass of water. To make them even tastier, some people rub a clove of garlic on the surface, just as they usually do with bruschetta. 20 seconds of soaking is enough to keep the biscuits crispy. This way you will have an excellent product to accompany your salads. Beyond 25 seconds they will tend to become soft.

Today, among the recipes that feature the sailor's biscuits are the cappon magro, the capponadda , the buridda and the condiglione .

storage

The sailor's biscuits will keep for a long time in a paper bag or in a tin box.

Read also

The best recipes and typical dishes from Liguria (and Sanremo).