focaccia

No pizza or pie or cake or muffins or banana bread or even a damn focaccia.

What you call 'American pizza' is basically just Italian focaccia with just more stuff on top, with very thick bland crust.

This morning, 3,50€ bought me half a kilo of 5-cereals focaccia, two loaves of cereal breada and half a kilo of white bread.

Pizza like its predecessor Focaccia (panis focacius in Roman times) was initially tomato-less.

I'm making focaccia this morning, but give me an hour or two and I'll post a link.

Yes and if you've had a Pizza Hut pan pizza it tastes just like a buttery focaccia bread smothered in cheese and sauce.

Once it’s rinsed and prepped on crackers or focaccia it’s not bad.

So does the Pizza Hut-alike recipe, but I didn't expect the actual recipe there to literally be a drier focaccia.

Personally I am rooting for the focaccia baking AI, I love that type of bread.

I'd open a bakery and make fresh sourdough bread, pizzas, focaccia and pasta every single day, and give it away for cost.

If so, I predict plenty of costumers incorrectly spelling Focaccia and what other fancy bread names there may be, and not getting delivery.

Come on, you can't just drop that morsel without telling us what we should be looking for in the right olive oil for focaccia.

To me your statement is like saying people cannot tell the difference a French baguette, focaccia and Japanese milk bread because "it's just bread".

Mark's Square, and "Focaccia e Figioli" does not exist there.

Like "focaccia with enough calories to kill a bear".

Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break.

There is no way that New York style pizza can be compared to Focaccia.

Focaccia though, if I baked that regularly I'd have to go back on a GLP-1.