Focaccia and ciabatta, how to eat?

It's one of the questions that customers ask me often at the storefront and online. The shop itself is not (empty) making a menu of these two breads, but it sells empty snacks, and it's a bread that's rarely seen in use if it's not an Italian restaurant.

Phokachsha and Shea Bhattani are made from the same dough, shaped and baked in different ways. The first thing they differ from other bread is that olive oil is mixed in the bread meat from the massage. The meat is lighter than the fragrance of soft olive oil, not very strong.

If France has Baguette, Italy has Shea Bhatta. Collide. Fokachcha is a flatbread by name. In addition to kneading olive oil, when baking, it is soaked with olive oil again before baking. This one will have a crispy crust, a soft texture, a more oiled aroma, and maybe a pizza temperament makeup.

You can eat empty bread like normal bread. Dip olive oil and balsamic. You can eat it with cheese. Take ricotta and beat it with olive oil (another 😅). Sprinkle it with pepper salt. Dip it with delicious. Oh, I suggest that cut the bread into pieces and then it will be more delicious. Drape olive oil (another 🤣) before toasting, it will add to the deliciousness.

To make sandwiches is equally delicious. Put on the raw material that is called Italian. Prosciutto, like mozzarella, like mortadella, or pepperoni. Or to make a typical sandwich, grilled chicken breast, or regular ham cheese is not wrong. 😋