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 most often employs more salt than pizza.
Unlike the other kinds of "focaccia", it is based on eggs, sugar and butter, instead of olive oil and salt.
It is served by hand and placed on a sheet of waxed paper or in a bun or focaccia.
Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast.
As such, focaccia might well be thought of as olive oil bread.
It is described as being somewhat similar to focaccia.
The added leavening firms the crust and gives focaccia the capacity to absorb large amounts of olive oil.
