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  2. Focaccia - Wikipedia

    en.wikipedia.org/wiki/Focaccia

    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]

  3. Fougasse (bread) - Wikipedia

    en.wikipedia.org/wiki/Fougasse_(bread)

    In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin). [1] This eventually became a diverse variety of breads that include focaccia in Italian cuisine, hogaza in Spain, fogassa in Catalonia, fugàssa in Ligurian, pogača in the Balkans, pogácsa in Hungary, fougasse in Provence (originally spelled fogatza), and fouace or fouée in other regions of ...

  4. History of pizza - Wikipedia

    en.wikipedia.org/wiki/History_of_pizza

    Delizia: The Epic History of the Italians and Their Food. New York: Free Press. Gentilcore, David (2010). Pomodoro!: A History of the Tomato in Italy. Columbia University Press. ISBN 978-02-31152-06-8. Helstosky, Carol (2008). Pizza: A Global History ( London: Berg) online. Marino, Michael P., and Margaret S. Crocco.

  5. Easy homemade focaccia bread is big on cheesy flavor - AOL

    www.aol.com/easy-homemade-focaccia-bread-big...

    Makes one 9 x 5-inch loaf of mini focaccia. Ingredients. 4.23 ounces (¾ cup plus 1½ tablespoons,120 grams) bread flour. ½ teaspoon fine sea salt or table salt. ½ teaspoon instant or bread ...

  6. Fugazza - Wikipedia

    en.wikipedia.org/wiki/Fugazza

    Fugazza is typically prepared with the following ingredients: [3] Argentine pizza dough ("masa"—meaning at least three focaccia-like centimetres when served, or the more moderate "half-dough"—"media masa"), characterized by a spongy consistency, and far more water and leavening than a Neapolitan pizza crust

  7. Bougatsa - Wikipedia

    en.wikipedia.org/wiki/Bougatsa

    The name comes from the Byzantine Greek πογάτσα (pogátsa), from the ancient Roman pānis focācius, literally "hearth bread"; cf. Italian focaccia. [5] It may have had a classical origin in the Ancient Greek/Roman placenta cake. A similar dessert is still known as placenta (Greek: πλατσέντα) on the island of Lesbos in Greece.

  8. Liguria Bakery - Wikipedia

    en.wikipedia.org/wiki/Liguria_Bakery

    Originally a full-service bakery, the Liguria Bakery began specializing in focaccia in 1950 after facing heavy competition in other types of bread from larger bakeries. By 1984, it had stopped producing anything but focaccia, which it sells to local stores and restaurants as well as to individual customers at its own facility.

  9. The best cookbooks of 2024 - AOL

    www.aol.com/news/best-cookbooks-2024-110013838.html

    Beyond the beloved bread, the cafe’s day-to-night history can be traced through the 100-plus recipes, from morning and afternoon treats such as cheese scones, potato rosti and sage-and-anchovy ...