Torta di Terni all'Olio
Terni, Umbria
Terni's olive oil flatbread — a thick, chewy focaccia-type bread made without yeast or leavening, using only type 0 flour, water, salt, and Umbrian DOP olive oil. Baked in a wood-fired oven or on a hearthstone, it emerges with a blistered, charred surface and a dense, chewy interior that is simultaneously bread and flatbread. Eaten with salumi, Norcia sausages, or Pecorino. The Umbrian version of flatbread cooking is distinctly simpler than Ligurian focaccia — no toppings, no olive brine, just flour, water, oil, and fire.