From the link above:
"Although there are vast differences, classic French and Italian breads are, for the most part, made with the same ingredients in a similar fashion. However, one major difference in ingredients is that bread making in France is more tightly controlled than in Italy. By law in France, bread cannot have added oil or fat. French baguettes, for instance, must be made from water, flour, yeast and salt, with a very little amounts of dough improver allowed.
Italian bread often contains a little bit more milk, olive oil, and sometimes sugar in its contents. Thus, Italians seem to be working with wetter dough as their base than the French."
