There is no better snack than a thick, oily slice of focaccia, fresh from the oven.
I learned that last summer when I lived in Pisa. Most days after working in the marine biology lab, I would stop by a little panificio on my way home to buy a bit of focaccia for a snack. I would ask how much a euro would get me, and they would slice a strip off of a large round and hand it to me in a little paper bag. Continue reading “Focaccia alle Cipolle”