Besides foccaccia and pizza dough (which obviously you're not talking about), the two more common types of Italian bread that you're referring to are either ciabatta or filoncino. Both are hard, crusty breads that are commonly served with olive oil and balsamic. However, neither is shaped like a bagel although both can probably be done so. When you say "soaked" in water, are you referring to before the bread is added to another dish (i.e. gazpacho)? If not, I'm not sure what you're talking about since I don't know of any bread that is soaked in water before being eaten as is. Hopefully one of the forum members in Italy can share some light on this. I'm thinking that you had either a ciabatta or filoncino that was just shaped like a bagel.
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