This traditional bread is the one with the ‘indirect’ dough that is with double leavening.
The difference between normal bread and the one with “indirect” dough appears immediately in quality of the bread. Once there were 50 bread ovens working around the clock to serve Rome and Tivoli and they were fed with broom wood (ginestra). The bread thus obtained had a unique fragrance. Today two ovens still make the bread in this way.