Difference between Chabata and Focaccia

The difference between Chabata and Focaccia is: different appearance and different recipe.

1. The difference in shape

Chabata is a bread baked with regular wheat flour and looks like a slipper. Focaccia, on the other hand, is an ingredient-rich, flat-shaped bread that looks like another form of pizza.

Chabata is a bread without any embellishments, while focaccia is a natural "canvas", with passionate red peppers and tomatoes, overflowing bell peppers and orange peels, elegant rosemary and basil, noble onion heads and carrots, all of which are at your fingertips to create a natural canvas.

2, the recipe is different

Chabata ingredients and baguette similar, water, yeast, flour, salt, and then add the olive oil is its soul. Therefore, French bakers often jokingly referred to as the "baguette with olive oil". Focaccia is even richer.

Ciabatta and Focaccia Introduction:

Ciabatta (Ciabatta), the so-called slipper bread. Flour, salt, leavening, water, extra olive oil, and an example of quality Italian craftsmanship and character.

For the pursuit of bread flavor, the Italians did not fall behind, the use of adding a large number of Levain leavening, and a long time fermentation (there are also fermentation at room temperature to the refrigerated way) so that the bread flavor can be maximized to reflect the way, some bakers will also add a different degree of grinding of wheat or whole wheat to highlight the flavor. And of course it's served in open sandwiches with a variety of ingredients.

Focaccia, too, is another example of Italy's commitment to baked goods as a true meal with ingredients, with a crust that's crispy from baking, but a soft and supple interior.

Traditionally, focaccia is made with rosemary, black olives, onions and more, and of course, the main attraction, Italy's premium olive oil. Nowadays, focaccia is more versatile, with the addition of cheeses, meats, sausages, and more.