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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
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.
Focaccia has countless variations along the Ligurian coast, from the biscuit-hard focaccia secca (lit. ' dry focaccia ') to the corn-flour, oily, soft Voltri version. [13] [14] An extreme example is focaccia con il formaggio (lit. ' focaccia with cheese '), also called focaccia di Recco or focaccia tipo Recco, which is made in Recco, near Genoa
To assemble: position a rack in the center of the oven and heat the oven to 425°F (220°C). Uncover the dough, drizzle with the oil, and press down and dimple the dough with your fingers.
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The Provence version is more likely to have additions like olives, cheese, garlic or anchovies. Portugal is also home to fogaça, a sweet bread. In Brazil, pão sovado is a typical big fougasse, while a recipe called pão suíço is common to the states of Rio de Janeiro, Espírito Santo and surrounding regions.
Special pages; Permanent link; ... Download QR code; Print/export Download as PDF; Printable version; In other projects Wikidata item; ... Focaccia pugliese is an ...
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