Focaccia is so popular in Liguria that it is served all day long. Warm squares, rich with extra-virgin olive oil, are placed in linen-lined baskets on hotel breakfast tables, and shoppers and schoolchildren stop by bakeries for freshly baked pieces for lunch or a midafternoon snack. The popular flat bread is made in many other regions of Italy as well. Tuscans make focaccia alluva, with wine grapes scattered on top, while Apulians stud their version with pieces of fresh tomato. In Piedmont, one can find focaccia topped with walnuts and anchovies. It is also often dusted with coarse salt or fresh herbs, and sliced onions, grated Parmigiano-Reggiano cheese or ground black pepper is not uncommon.