Examples of bread types used for modern panini are baguette, ciabatta, focaccia and michetta. Focaccia al rosmarino may be served as antipasto (appetizer), table bread or snack. It is derived from a combination of Neapolitan pizza with Italian focaccia bread. Focaccia is a particularly common locally baked bread product. Rosemary is among the most common herbs used to flavor focaccia bread. In addition to pizza, they offer salads, quiche, focaccia, and various desserts. Focaccia doughs are similar in style and texture to pizza doughs. Focaccia can be used as a side to many meals or as sandwich bread. Continental varieties, such as baguettes (also known as "French sticks") and focaccia are also made. The roastery also includes a Princi location, selling pizzas and focaccia. Its crust is typically spongy, airy, and light, like focaccia but not as thick. Sicilian pizza is also known as "sfincione" (Sicilian language&colon; "sfincione" ) or focaccia with toppings. Although termed a pizza, some consider it more akin to a focaccia. The term "pizza bianca" refers to focaccia in some areas of Italy. Bakeries in Mola are known for their focaccia food.