Focaccia and Some Fillings

La Focaccia e i Suoi Ripieni

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

In my home town of Forte dei Marmi is Pietro’s, a small, back-street osteria where they make the best Focaccia I have ever tasted. The huge, round, thick and oily shapes are taken out of the oven and cooled, and you choose a filling from one of the many terracotta pots lining the counter. You can literally go wild - everything is available, from braised onions to mozzarella and tomatoes to seafood and roasted peppers. The choice is absolutely up to you, but because this is an incredibly fas