Re: [CH] Re: Foccacia recipe
T (joemama@ticino.com)
Fri, 5 Nov 1999 19:54:42 +0100
>Focaccia is called schiacciata when it's "squashed or
>flattened" by rolling pin generally. It's ciabatta when one or two
>tablespoons of olive oil is worked into the dough.
Interestingly, that statement doesn't conform to what I know of the three.
Focaccia comes from Liguria, and schiacciata from Toscana, but are otherwise
similar.
If I buy a ciabatta, either here or in Italy (ten miles away, three or four
as the crow flies), it is a loaf of bread, about 12" x 5" x 2", available in
black or white. Great for sandwiches when split.
I suppose that I could always do a survey of my friends and co-workers.
Tom