A quick look, pane toscano uses starter (yeast water flour) and dough, yeast water flour optional salt.
a pane toscano scuro (dark) has starter (yeast water flour) and dough, yeast water flour stone ground whole wheat flour - no salt
pane di Terni (Umbria) has yeast water biga (like starter), whole wheat pastry flour, ap flour, salt optional
calabrian bread has a zillion ingredients plus some olive oil and lard and salt
a ligurian bread, pane di chavari has yeast water olive paste ap flour salt black olives...
pane siciliano has yeast water olive oil malt syrup water again, durum semolina ap flour, salt for sure, sesame seeds
lots of variations by region and may village to village
pan bigio - can't tell from where, but "countryside" - has yeast water biga whole wheat flour ap flour salt -- no olive oil - that's one of my favorites
There are many more recipes . . .