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Entries tagged with 'focaccia'

Foolproof Pan Pizza

Serious Eats J. Kenji López-Alt 164 comments

This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired. More

Sweet Rosemary and Grape Focaccia

Serious Eats Caroline Russock Post a comment

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. More

Bread Baking: Soft, Cheesy 'Focaccia'

Serious Eats dbcurrie 9 comments

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. More

Sunday Brunch: Focaccia

Serious Eats Sydney Oland Post a comment

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. More

Lard Focaccia

Serious Eats Chichi Wang 1 comment

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. More

Dinner Tonight: Mediterranean Tuna Salad on Focaccia

Serious Eats Nick Kindelsperger 4 comments

[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... More

Focaccina with Provolone and Scallions

Serious Eats The Serious Eats Team Post a comment

Adapted from Italian Grill by Mario Batali.... More

Cook the Book: Potato Focaccia

Serious Eats Ed Levine Post a comment

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... More

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