Cakewalk, many focaccias out there. In the US people think as focaccia as a fluffy flatbread mainly, that is at least the idea I got. In reality there are many shapes and kinds. This dough is pretty dense, I cannot call it flaky but the oil and the potatoes make it quite tender, in the middle has cheese, tomato pulp and ham. But my favourite is with onions.
Focaccia genovese, focaccia barese, focaccia di Recco (although this to me is border to the other Ligurian savory pies), gnocco ingrassato, crescente bolognese, sfincione palermitano, just to name a few...
