Katie Parla

"While some of the basic characteristics like the size of the pie and toppings remain the same, focazz’ dough is made with a different type of yeast, creating a more compact and thinner bread. I could go on rambling about the other differences but the best way to understand them is through a taste test of both varieties. Panificio Fortunato on Via Capuccini in Monopoli is a good place to start."