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Notes from the Test Kitchen: Perfecting focaccia Focaccia. We were going to make
focaccia, Nancy Silverton-style. I don't know if you've seen the
focaccia displays on the cake stands behind the counter at Mozza2Go, but they're a sight to behold. Catch a whiff of one, and it's downright intoxicating.
... read moreRecipe: Roasted pepper and chile focaccia Remove the dishcloth from the top of one of the focaccias and, using your fingertips, gently tap down on the
focaccia with about 5 light strokes to nudge it toward the edge of the pan; it still might not reach the edges, but don't worry. 4.
... read moreRecipe: Nancy Silverton's basic focaccia About 3½ hours before you are ready to bake the
focaccia, place the water, scant tablespoon olive oil and sponge in the bowl of a stand mixer. Fit the mixer with a dough hook and, over low speed, add the yeast, rye flour and 15 ounces (3 1/3 cups)
... read more
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