Let me thank Nancy Silverton once again for sharing the step by step tutorial for this very authentic focaccia. It’s not the first time that I’ve blogged about it, but I think it’s worth sharing again for my new readers. I’ve tried a variety of focaccia recipes over the years but this is the one I’ll return to over and over again.
There is one caveat with the preparation of this recipe-it takes time, lots of time to rise. You start the “sponge” the day before and the following day when you put it together there are four rises to the dough. You’ll need to plan on being around the house for this focaccia, but it’s worth it. My dough always seems to take a little longer to rise than the times stated in the recipe.
I’m including the link to the recipe in the Los Angeles Times. Once there you’ll have to also click on one of the recipes for a specific focaccia to get the rest of the directions on completing the recipe. I followed the basic directions and made my own version using cherry tomatoes and fresh oregano.
I do have to tell you that it was my first attempt with this fabulous focaccia that got me a spot in the Los Angeles Times food section back in December.
July 30, 2012 at 2:49 am
Simply amazing…I’d like to jump through the screen and grab a piece.
July 31, 2012 at 3:23 pm
K-thank you! It’s worth all effort.
July 30, 2012 at 1:39 pm
Fabulous photos Janie! Not to mention the great baking. I love the sound of your variation too! Brava!
July 31, 2012 at 3:24 pm
Janine-I could eat this focaccia every day-the secret is the large amount of olive oil in the pan and I used a favorite from Umbria!
July 30, 2012 at 3:25 pm
Cut me a slice, will ya??? It’s been so hot here in the Northeast that I haven’t had the desire to put the oven on…But now you’ve forced me to get my ingredients together and bake one for my family tonight. I’ve got so many cherry tomatoes in my garden I’ve been giving them away!!! Today I’ll be using them. Thanks for the recipe. Ciao
July 31, 2012 at 3:25 pm
Rose-come on over and we’ll share some focaccia outside where it’s only in the 70’s!
July 30, 2012 at 5:46 pm
Now I am REALLY ready to take a break and eat lunch!!
July 31, 2012 at 3:26 pm
Our Kitchen Inventions-I’m sure you’re eating something wonderful from your kitchen. Maybe a recipe from your stay in Lucca?
July 10, 2014 at 8:12 pm
It’s actually like pizza and art. Looks Great. I was googling for different pizza recipes & your zucchini pizza grabbed my attention.
July 10, 2014 at 8:13 pm
my apologies, bread 🙂 i searched pizza