I think some of the finest focaccia in the world is in and around Messina, Sicily.
Has anyone any experience of it, and what makes it Messina style?
Or is it pretty much the same throughout Sicily?
There are of course many different types available, I always like anchovies on mine.
I'd love to get somewhere near it being stuck here in the UK where "focaccia" seems to be just very dry bread with a bit of olive oil in it.
Can I just following the tips on here for general focaccia cooking?