It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew.
'focaccia' on Serious Eats
This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired.
This fluffy olive-oily focaccia studded with wrinkly-sweet grapes is the sort of breakfast we imagine eating when waking up in a gorgeous villa in Tuscany.
Softer and fluffier than focaccia or pizza, think of this as a flat loaf of very flavorful bread topped with gooey cheese. If you want it a little crisper, just bake it longer. And here's a bonus: you can make it well ahead of time, then reheat it in the oven so you've got warm bread with melty cheese whenever you need to serve it.
On its own focaccia makes a great morning nibble, but put wedge of gooey cheese and a few bits of fresh fruit next to it, and you've got a serious brunch. If you're a late riser, put the dough together the night before and pull it out of the fridge early the next morning to come up to room temperature and go through its rise. Fresh strong coffee and a bit of wine work well with hot focaccia.
Why would you want to make lard focaccia? If you want your focaccia to taste like lard, of course. As an added bonus, as the focaccia bakes your entire house will smell like lard, though you can also use duck fat or mix in a little bacon fat if you'd prefer something with a smoky flavor.
[Photographs: Nick Kindelsperger] I've been thinking about tuna and artichoke sandwiches ever since I sampled one from Chicago's Red Hen Bread for my Standing Room Only column. I tend to brown bag tuna salad sandwiches weekly, and yet this one...
Adapted from Italian Grill by Mario Batali....
And, as promised, here's the first recipe from Anissa Helou's Savory Baking From the Mediterranean. Since I mentioned focaccia first, that's what we'll lead off with today. According to Helou, "This focaccia is a specialty of Puglia, the 'heel' of...