WHOA. Read more

This particular dish is even better the next day! Enjoy. Read more

That’s what I’m talkin’ about. Read more

I personally prefer the ones packed in olive oil and capers, as opposed to the ones packed in salt. But it’s totally up to you! Read more

Knead until a dough ball begins to form, and then give it 7-10 turns from there. Make sure it’s still “sticky” but not tough.  Read more

Going to go out on a limb and say you don’t know what you’re missing! Read more

Agreed. Read more

Why not? Traditionally, we have never ventured out past using traditional bread yeasts in our recipe, but the beauty of Focaccia is that you can dress it up or down however you like. The flavor combination of what you’re talking about doesn’t seem too radical to me. I say go for it. Read more

I would say the closest pizza this recipe reminds me of would be a Sicilian-style pizza. Fluffy and airy, but denser than, say, Neopolitan-style pizza crust. Read more

Well, what if you have two ovens?! One to let the focaccia hang out in and take a nap while you preheat the other? I usually allow it to rise, then bake it right before the family comes over so that it’s hot and fresh. Read more

YASSSS! Read more

It always, always depends on the oven. If you have calibrated your oven, or know it well, you can place it wherever you want. I always get a little nervous about putting mine on the lowest rack because my oven and I have trust issues. You could always double pan it on the lowest rack and see how it does. Read more