Originally Posted by
13901
What about focaccia? Any "panetteria" will serve great ones. Maybe not the one at Eataly, which I found to be a bit on the rock-hard side, but most would be of good quality.
Nothing wrong with focaccia, it too has Ligurian roots, but the reason I raised farinata it is a local (Ligurian) specialty that isn't generally available throughout Italy while focaccia is (albeit with many variations in texture and flavor).
Personally, the best focaccia I ever had was at a very casual trattoria in Le Marche. It was cracker thin with rosemarino e sale and perfect. Very different from the very bready focaccia one often encounters.