Sometimes, when I frantically yank on my ‘Iron Chef’ hat with dinner staring me in the face, what I pull from my pantry and fridge to make a meal is memorable, but never something I would do again; it worked for the moment but that’s about it.
Not this focaccia. This one will be here to stay.
I’m still loving this book, and legally can possess it without monetary fine for another few weeks before the library politely expects its return so I’m trying to dig in deep and fill more pages with flour and watermarks, but so far I’ve managed to use this focaccia recipe enough that the book falls open to the page with little effort.
I love me a good focaccia.
This particular bread is a wonderful canvas for a wide array of toppings- everyone loves a good sea-salt sprinkled chunk, dipped in a little olive oil touched with fresh ground pepper; you can top a foccacia with grated parmesan cheese and herbs, tomato slices and asiago, red wine soaked mushrooms and rosemary……the list is endless. And unlike some bread recipes, this focaccia has one rise, then you form it in your baking pan, leave it for maybe a half hour to puff up a bit, then bake it. The hardest part, really, is waiting for it to cool enough to slice.