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Potato rosemary focaccia is often called "potato pizza" in New York City. [30] Although rosemary is the most common herb used to flavor focaccia, [31] sage is also used, and the variant is called focaccia alla salvia. [23] Focaccia al rosmarino may have a moist texture, and the exact recipe varies. [32] It may be savory or sweet. [32]
This type of food may be the ancestor of Italian flatbread focaccia. [3] Many baked goods included large quantities of honey and oil. [2] Leaves were used to flavor the bread. [11] The Romans adopted a Gaulic technique of adding froth to bread dough to make light leavened bread. [12]
Piadina romagnola (Italian: [pjaˈdiːna]) or simply piadina, traditionally piada (Italian:), is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna, and Rimini). It is usually made with white flour, lard or olive oil, salt, and water.
Let cool slightly on a wire rack. Transfer the focaccia to a cutting board, cut into pieces, and serve. Recipe courtesy of The Southern Italian Farmer’s Table: Authentic Recipes and Local Lore from Tuscany to Sicily by Matthew Scialabba & Melissa Pellegrino/Lyons Press, 2012.
Easy Cheesy No-Knead Mini Focaccia. Makes one 9 x 5-inch loaf of mini focaccia. Ingredients. 4.23 ounces (¾ cup plus 1½ tablespoons,120 grams) bread flour
Piada, also known as piadina romagnola, is a flatbread from the historical region of Romagna, Italy. Piada may also refer to: Piada dei morti, a focaccia dessert from Rimini, Italy; Piada Italian Street Food, an Ohio restaurant chain; Piada, a synonym of the moth genus Anuga in the family Euteliidae
Pizza today is an Italian dish with a flat dough-based base and toppings, with significant Italian roots in History. A precursor of pizza was probably the focaccia, a flatbread known to the Romans as panis focacius, to which toppings were then added. [1]
Though its name suggests that it is a piadina, [1] [5] a traditional flatbread also native to Romagna, piada dei morti is a sweet focaccia, [1] [2] a soft bread. [2] The association with piadina arises from the piada dei morti 's circular shape. [7] The bread is topped with raisins, almonds, walnuts, and pine nuts.