Fluffy, salty and redolent of aromatic olive oil and fresh rosemary, these little hunks of bread are great as casual appetizers, simple snacks, or as substitutes for dinner rolls (man, I should be writing ad copy). Begin by combining your ingredients in the bowl of a mixer. Add about 5-6 ounces of the water, and […]
READ ONThere are several possible ways to go with focaccia, depending on the texture you like. Here’s my base recipe, and I’ll do my best to show you how to vary it. 16 ounces bread or high-gluten flour (substitute durum flour for up to half of it) 16 ounces poolish (a double recipe) or starter. 1/4 […]
READ ONThere’s almost no limit to what can go on focaccia, but like pizza, the sparer you are with your toppings, the better the result. Salt, herbs and oil is the classic combo, and the herbs can be whatever you like: rosemary, thyme, basil, parsley, oregano, chives, sage, tarragon, chervil…either by themselves or in combination. Roasted […]
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