Focaccia

Focaccia is also known as pinza in Veneto, pitta in Calabria, pizza in Naples, pissalandrea in Genova, schiacciata in Emilia-Romagna, fitascetta in Lombardy, sardenaria in Liguria, and stiacciata in Tuscany. Whatever it is called, however, this bread has the same basic characteristics, being a flat bread made with a bread dough (see the basic recipe) mixed with olive oil and salt. A simple version of focaccia was eaten by the Romans and over the centuries has developed until now there is a multitude of varieties, both salted and sweet, depending on taste and the availability of local ingredients.