"There are still many mistakes you can make with focaccia, and trust me, I've made them all - from using the wrong kind of yeast to hurrying the proofing time, I have found every way to make focaccia way harder than it needs to be. The truth is, focaccia only needs some patience and a good amount of olive oil to become a perfectly crunchy, fluffy, delicious bread."
"Even after years of working at a bakery learning how to make (and fix) the best lemon bars, pastry creams, and cookies, I still shy away from making bread. Even for the best bakers, bread is understandably intimidating; unlike cookies, brownies, and cupcakes, which can come in many different shapes, flavors, and sizes, bread relies on fairly specific kneading, proofing, and baking instructions in order to rise to a perfect inner crumb."
Many bakers find bread intimidating because it requires specific kneading, proofing, and baking to achieve a perfect inner crumb, and small mistakes can derail results. Focaccia offers a forgiving entry point as a no-knead bread that rewards patience and generous olive oil with a crunchy exterior and fluffy interior. The recipe incorporates cacio e pepe flavors by folding cheese and black pepper into risen dough. Focaccia can be baked in any flat vessel or sheet pan, rising straight up rather than doming like loaves. Using a smaller casserole dish yields a thicker, 3-to-4-inch bread. Proper yeast choice and adequate proofing time are important.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]