Italy is known worldwide for carbs. Verified its pizza, pasta, and pastries the holy trinity of a carbohydrate nutritional platform. Their cuisine is loaded with the stuff and what could possibly have more carbs pound for pound than Focaccia, a dense but delicious bread that seems to have never grown past puberty, a bread that–much like its human counterpart–is equally demanding of your attention. Finale Ligure rests in the heart of Liguria is known as the capital of Focaccia. In this stronghold we were protected from the dogmatic fear of gluten that has infiltrated American diet culture. In the warm and delicious arms of this protectorate we took it upon ourselves to completely indulge in the world of this easy-rising bread. We present to you a short but definitive list of the best focaccia flavors.
- PIZZA flavor - i.e. red sauce and cheese flavor combined in the common layered fashion
- Olive Oil and Salt flavor - best understood as the “vanilla” of the focaccia world commonly done but rarely done well.
- Onions and Cheese flavor - The onions must be sweet, you’ll know.
- Olive flavor - If I am being honest this flavor should be higher on the list but Dylan doesn’t do olives. He tries, I saw him. But he just doesn’t, so this being a team effort the focaccia peppered with olives, better known as Olive flavor got bumped to the bottom of the list. Sorry, Olive flavor.