Bread

Flatbr&oslash;d is a traditional unleavened flatbread. Although there are many varieties, this very thin and crisp bread is usually made with a combination of barley flour, salt, and water. Some people use sour milk instead of water, or a mixture of dark and white flour instead of barley flour. The dough is rolled flat and cooked in a pan on both sides until it hardens. Once prepared, it's enjoyed with a wide array of sweet and savory toppings such as strawberry jam, double cream, smoked salmon, and soft cheese. Flatbr&oslash;d is often served as an accompaniment to soups, stews, meat, and fish dishes. It is believed that this flatbread dates back to Viking times.

Flatbrød

Flatkaka, meaning flat cake, is a traditional rye bread characterized by its flat appearance and fork prick marks on its surface. The flatbread is unleavened and baked in a pan, then served cut into quarters or halves. In the past, it was baked on hot stones, but today people even make them at home on electric hot plates. The bread is usually topped with butter, smoked salmon, smoked lamb, or pickled herring. Due to the fact that flatkaka is light, yet packed with energy, it is a quintessential hiking snack in Iceland.

Flatkaka

Focaccia is a flat, dimpled Italian yeast bread baked in a well-oiled tray and finished with more olive oil and coarse salt, and the version the word usually means is the fügassa of Genoa: about two centimetres high, soft and open inside, crisp and glossy underneath, with pools of oil and brine caught in the fingertip dimples. Liguria treats it as a breakfast, eaten dunked in a cappuccino, and bakeries there sell it by weight through the morning in squares cut with scissors. Other regions make different things under the same name: Recco, down the coast, bakes an unleavened, paper-thin version filled with stracchino cheese, Bari makes a thicker, softer focaccia with cherry tomatoes and olives pressed into the top, and in Florence the schiacciata is thinner, saltier and tied to the olive harvest. The name comes from the Latin for hearth, and flatbreads cooked on embers under that name go back to Roman times, but the oiled, dimpled Genoese loaf is a product of the city's bakeries rather than antiquity.

Genoese focaccia is a wet dough, around seventy percent water to flour, with a generous measure of olive oil kneaded in and a little malt or sugar for colour. It is proofed, stretched into the tray by hand without a rolling pin, left to rise again, then dimpled hard with the fingertips all the way to the base so that the holes stay open in the oven. The step that defines it is the salamoia: a brine of water, olive oil and salt poured over the dimpled surface just before baking, which sits in the hollows and keeps the top soft while the base fries in the oil of the tray. It bakes hot, around 230°C, for fifteen to twenty minutes, until golden on top and crisp beneath, and is brushed with oil again as it comes out. Toppings, where they appear, are onion, sage, olives or rosemary; the Genoese consider anything heavier a different bread.

Pick up a piece and look underneath: the base should be crisp, blistered and oily enough to shine, never pale or soft. The top should be golden with darker rims around the dimples and visible salt crystals, and the crumb between should be light, moist and stretchy, not dense or dry. It should taste of good olive oil and salt first and wheat second. Mark down a focaccia that is dry, which means too little oil or a day old, one baked without brine so the dimples have closed and the top is uniform, a thick, cakey crumb from an under-hydrated dough, an unsalted top, and a slab loaded with toppings to hide a poor base. Warm from the oven is the standard; a good one is still good at room temperature a few hours later, and a bad one is obvious cold.

Focaccia

Italy

Focaccia alla Genovese is believed to be the original focaccia. Hailing from Genova, this classic focaccia is coated in olive oil and sprinkled with coarse sea salt. Unlike other focaccias, this one is traditionally shaped into a flat rectangle. It consists of flour, yeast, salt, sugar, water, and olive oil. The dough is simply baked in the oven until the focaccia becomes golden brown, crispy, and shiny. The flatbread is locally known as fugassa.

Focaccia alla Genovese

This Apulian delicacy is traditionally prepared with a soft, yeasted dough that combines semolina, wheat flour, and mashed potatoes. It is usually topped with cherry tomatoes and olives, but some varieties occasionally employ other combination of ingredients, such as different vegetables, coarse salt, or rosemary. Always baked in round tins, focaccia is usually doused in olive oil and is best served lukewarm.

Focaccia Barese

This variety of Italian focaccia originates from Messina. The focaccia dough is made with flour, semolina, yeast, lukewarm water, olive oil, salt, and sugar. The toppings are what differentiates this focaccia from all other varieties &ndash; it is topped with anchovies, tuma cheese, curly endive, and tomatoes. Before baking, the focaccia is seasoned with freshly ground black pepper, salt, and a drizzle of olive oil. You probably won't find this focaccia outside of the region. In the area of Parco dei Nebrodi, on the northwestern side of Messina, cooks like to use provola instead of tuma cheese because it gives the focaccia a more savory flavor.

Focaccia Messinese

Focaccia Seravezzina, also known as pane di Azzano, is a type of round, golden brown savory focaccia made with a mixture of corn and wheat flour, lard, olive oil, garlic, rosemary, mountain water, salt, and yeast. The dough is shaped and placed on wooden tables to rise under a linen cloth, and it is then brushed with olive oil and baked in a wood-fired oven. Pane di Azzano can be found in local bakeries &ndash; cut into slices, it tastes the best when enjoyed during the day it was baked.

Focaccia Seravezzina

Portugal

Folar de Chaves is a traditional stuffed bread. It is made with leavened dough that incorporates a hefty amount of eggs, lard or butter, and olive oil. The fillings may vary, but they usually include cured or smoked pork products such as presunto (ham), sliced sausages, or bacon. The bread is traditionally prepared for Easter, but it is also commonly made for other festivities and various special occasions. As it is evident from the name, it originates from Chaves, but nowadays it is popular throughout the country.

Folar de Chaves

This traditional Portuguese Easter bread consists of flour, eggs, and local Tr&aacute;s-os-Montes olive oil. It is traditionally filled with various pork products such as pork meat, bacon, sausages, ham, or shredded pork shoulder. Folar was first mentioned in print in 1959, and in 2016 it has been awarded the Protected Geographical Indication status by the European Commission. Though it is traditionally associated with Easter, this delicacy is also commonly enjoyed on various special occasions.

Folar de Valpaços

France

Fougasse is a flatbread that is typically sweetened with sugar and orange-flavored water. It can commonly be found in Provence and throughout southern France, and it is easily recognizable by its shape. Fougasse is usually shaped like a wheat grain, with cuts that form a veiny, leafy outline. Originally, this bread has been baked since Roman times, and it was mainly used to test the temperature of the oven. Today, there are several variations of the bread, while olives, cheese, and figs are often incorporated into the dough. It provides a perfect accompaniment to a number of dishes, but it can also be used to make a variety of sandwiches.

Fougasse

<div>
<div>
<div>
French roll is a type of bread roll that is typically long and slender in shape, resembling a smaller version of a baguette. Usually, it has a crisp crust and a soft, chewy interior. French rolls are commonly associated with French cuisine and are a popular bread option for sandwiches and burgers. They can be sliced horizontally and filled with various ingredients such as cold cuts, cheese, vegetables, and spreads to make a flavorful sandwich. The preparation of French rolls involves using a dough made with flour, water, yeast, salt, and sometimes additional ingredients like olive oil or sugar. The dough is shaped into long, thin rolls and allowed to rise before being baked until golden brown. The crust of a French roll is typically crisp and can have a slightly chewy texture, while the inside is airy and soft. French rolls are versatile and can be found in different variations and sizes depending on regional preferences and personal taste. They are enjoyed in many countries around the world, not just in France, and are a popular choice for creating delicious sandwiches and sliders. 
</div>
</div>
</div>

French roll

Netherlands

Fries roggebrood is a popular rye bread that is a specialty of the Dutch province of Friesland. Its flavor is slightly sweet and sour, similar to pumpernickel bread, while the texture is moist and dense, and its color is dark brown, almost black. Traditionally, Frisian rye bread is sliced very thinly, and in the past, it used to be paired with cheese, butter, or sugar. Today, it is typically paired with the famous Dutch pea soup called snert. It is said that the bread will keep almost indefinitely if wrapped in plastic, but it can also be sliced and frozen for even further use.

Fries roggebrood

Frisele or frise is a traditional rusk originating from Puglia. It's made with a combination of plain flour, semolina flour, sea salt, yeast, and water. The rusks are double-baked, which greatly improves their shelf life. In the past, they were ideal for field workers or fishermen going out to sea. When served, friselle are usually soaked in seawater or springwater. If the rusks are topped with fresh tomatoes, they are then known as friselle Salentina, a specialty of Salento.

Friselle

United States

Named as the official state bread of South Dakota in 2005, frybread is a flat dough that is fried or deep-fried in oil or lard. Originally, it is a Native American Navajo tradition, invented at a time when the Natives were in captivity and attempts were made to starve them out. The government supplied them with lard, flour, salt, sugar, yeast, and powdered milk, which were often spoiled, so fry bread originated from those few foods provided during the four years of captivity. What ensured the Navajo's survival in the past is now consumed either on its own, or with numerous topping and accompaniments such as honey, jam, or beef. Frybread can also be made into tacos, called Navajo or Indian tacos, consisting of frybread that is topped with numerous ingredients usually found in tacos, such as lettuce, tomato salsa, grated cheese, and chopped meat.

Frybread

Fry jacks are popular Belizean breakfast breads consisting of golden fried dough that is characterized by puffing up and floating when placed in hot oil. They are usually served with savory accompaniments such as refried beans, eggs, or bacon, but can also be topped with jam or honey. A staple of Belizean cuisine and a Caribbean favorite, the breads are said to taste the best when accompanied by beverages such as coffee or mango juice. Due to the fact that fry jacks are extremely quick and easy to prepare, they go by many different names all over the globe, with just a little bit of difference in the ingredients, such as beignets in New Orleans or sopapillas in Mexico.

Fry Jack

Libya

Ftat misrati is a Libyan flatbread originating from the city of Misrata, hence the name. The simple dough is prepared with a combination of flour, water, olive oil, and salt. It is then cooked on a hot, flat surface, so it can be cooked on a stove as well. Although ftat is traditionally thin, this variety is even thinner: a combination of olive oil and cornflour is sandwiched between two pieces of dough, which is then rolled to be as thin as possible. Later on, the heat separates two pieces of dough, resulting in two pieces of ftat flatbreads instead of one, and they are twice thinner than regular ftat. This flatbread is often torn in small pieces and added to stews or soups, but it can also be enjoyed whole, when it is typically filled with potatoes and a variety of herbs.

Ftat misrati

Ftira tar-randan is a Maltese bread made with flour, water, salt, yeast, and olive oil. The dough is traditionally shaped into balls which are then fried in a pan until golden brown. The bread is often drizzled with honey on top, then served while still warm. Ftira tar-randan is especially popular during the month of Ramadan.

Ftira tar-Randan

Gabubu is a traditional bread from the Lakota Sioux people of the Great Plains, particularly associated with South Dakota. It is a variation of fry bread, a staple in Native American cuisine, known for its simplicity and distinctive preparation. Made from basic ingredients&mdash;flour, baking powder, salt, and water or milk&mdash;the dough is gently mixed, rolled into flatbreads, and cooked in a hot cast iron skillet with a small amount of oil or lard. This method uses less oil than traditional fry bread, giving Gabubu a unique texture and flavor. The term "gabubu" is believed to be a Sioux word, with interpretations varying from "fat" or "grease" to a family-specific term. Regardless of its exact meaning, Gabubu holds cultural importance among the Lakota Sioux as a reflection of their culinary traditions and adaptability. Versatile and mild in flavor, it can be enjoyed as a side with soups or stews, topped with spreads like butter, honey, or jam, or used as a base for sandwiches and other toppings. Gabubu bread is a beloved part of Native American cuisine and a testament to the rich heritage of the Lakota Sioux people.

Gabubu

Sweden

G&aacute;hkku is a traditional flatbread originating from the S&aacute;mi peoples. In the past, this chewy flatbread was prepared with readily available ingredients such as flour, salt, and milk or water. Nowadays, it's usually enriched with yeast, oil or butter, and light sugar beet syrup (ljus sirap). The dough was rolled with lefse rolling pins, and the flatbread was then baked over embers in a pan or over hot stones. Nowadays, the flatbread is usually prepared in an oven or on top of a stove. G&aacute;hkku is usually accompanied by suovas (salted and smoked reindeer meat), butter, or cheese, but it can also be used to mop up a plate after eating stews or similar dishes.

Gáhkku

China

Cocktail bun is a simple sweet bun originating from Hong Kong and dating back to the 1950s. It was created from unsold, but edible buns that were ground with coconut and sugar and used as a filling for the new buns called cocktail buns. The name refers to a mix of ingredients that were similar to an exotic mixture of liquors. Nowadays, the filling is usually enriched with butter or margarine. These buns can be found in most local bakeries, and they're usually finished with egg wash and a sprinkle of sesame seeds on top before baking.