You can top the bread with fruit or herbs (or fruit and herbs).
I like to split the bread and layer the interior with mortadella and pistachio cream, as they do at All’Antico Vinaio in Manhattan.
In Argentina, home to a huge population of Italian immigrants, focaccia dough can be used to make fugazza, a kind of pizza hybrid topped with mozzarella, provolone and shaved onions.
As Ham El-Waylly explains in his new recipe, some Argentines dial their fugazza up a few notches and make fugazetta (above), a kind of fugazza calzone, with the dough sandwiching the cheese before it’s crimped shut and topped with shaved onions.
These soften and char in the heat of the oven, and offer a nice contrast to the molten cheese within.
Persons:
Ham, Waylly, crimped
Locations:
Manhattan, Argentina