Focaccia Focaccia Focaccia () is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. Focaccia can be used as a side to many meals or as sandwich bread. "Focaccia al rosmarino" (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Focaccia is similar to the Greek flatbread Lagana. In Ancient Rome, "panis focacius" was a flat bread baked on the hearth. The word is derived from the Latin "focus" meaning "hearth, place for baking." The basic recipe is thought by some to
Food web continued web of life". Interest in food webs increased after Robert Paine's experimental and descriptive study of intertidal shores suggesting that food web complexity was key to maintaining species diversity and ecological stability. Many theoretical ecologists, including Sir Robert May and Stuart Pimm, were prompted by this discovery and others to examine the mathematical properties of food webs. Food web A food web (or food cycle) is a natural interconnection of food chains and a graphical representation (usually an image) of what-eats-what in an ecological community. Another name for food web is consumer-resource system. Ecologists can broadly lump all life