Bread making is an art and Italy knows it very well. Besides the many types of bread baked in the ovens every morning, there are also other types of dough that can be found on the counters of bakeries: it is the focaccia. Focaccia can be soft, crispy, simple, seasoned and stuffed, but they are always loved by all Italians. It cannot be said that every region has its own recipe, because, in this case, every city has its own tradition.

Most of the products were created just to test the temperature of the oven for bread. What is subsequently discovered is a tasty and savory product, excellent if eaten alone, but also accompanied by the most disparate flavors.