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As well as the great British loaves like bloomer, cottage, and farmhouse, they sell a variety of cosmopolitan breads: bagels, focaccia, petit pain, and pitta.
Focaccia is a particularly common locally baked bread product.
Focaccia is most often square whereas conventional pizza is more commonly round.
The added leavening firms the crust and gives focaccia the capacity to absorb large amounts of olive oil.
It is described as being somewhat similar to focaccia.
As such, focaccia might well be thought of as olive oil bread.
Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast.
It is served by hand and placed on a sheet of waxed paper or in a bun or focaccia.
Unlike the other kinds of "focaccia", it is based on eggs, sugar and butter, instead of olive oil and salt.
Focaccia most often employs more salt than pizza.
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.
