Foccaccia vs. Pizza Dough Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To 0 Favorites The primary difference between oven-baked focaccia and pizza dough is yeast content. Focaccia uses more baker’s yeast, making it rise higher with a firmer crust. Top fresh focaccia with rosemary, olive oil, and salt for an authentically different table bread. Related Products View More Products Bertolli® Tomato & Basil Sauce Bertolli® Olive Oil & Garlic Sauce Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses Bertolli® Italian Sausage with Garlic & Romano Sauce Bertolli® Vodka Sauce Bertolli® Vineyard Marinara with Merlot Wine Sauce Bertolli® Portobello Mushroom Sauce Bertolli® Extra Virgin Olive Oil Rich Taste Bertolli® Cooking Olive Oil Bertolli® Olive Oil Extra Light Taste Bertolli® Organic Olive Oil Light Taste Bertolli® Organic Extra Virgin Olive Oil Rich Taste Bertolli® Balsamic Vinegar of Modena Bertolli® Balsamic Glaze with Balsamic Vinegar of Modena Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce More Techniques & How To's View More How To's Tuscan Table Fall Set a lively fall Tuscan table with decorating tips from ... Antipasto Tray Preparing dishes The Tuscan Way makes for lighter, bright... Marinade Ratio The key to making a great marinade is balance. Get the ri... Tuscan Table Fall Antipasto Tray Marinade Ratio Savor the Flavor of Our Timeless Recipes Premium Ingredients. Authentic Taste. 150 Years in the Making. Our Story
