Our series dedicated to the universe of Italian focaccia continues. After the episodes about Recco and Genoese "fugassa", after the recipe for the Apulian focaccia by the oldest bakery in Old Bari, it is the turn of Florence. We've been to Borgo Ognissanti inside the Becagli bakery, where for more than four generations "schiacciata" have been baked together with the extraordinary sweets of the traditional Florentine pastry. Follow the young Francesco Bonechi to discover the most Tuscan of leavened products in two ways: the original and crispy flatbread.

In collaboration with the Mulino Caputo

Watch the whole series of Italian focaccia:    • La focaccia genovese di Marinetta dal...  

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