A long time ago, I spent the better part of an afternoon making focaccia from scratch. After a laborious process, the end result was dry and flavorless. Such a disappointment! It made me realize some things are best left to the grocery store bakery. That was the end of my bread-making adventures for a long time. However, I recently enjoyed a lunch of green salad and warm, homemade focaccia at the house of a friend. I was inspired to try it just one more time. The dough is a variation on Mark Bittman’s basic pizza dough recipe. The topping is my own creation using a classic complementary flavor combination. This is most definitely an afternoon project, as you will need to allow time for the dough to rise. Twice, actually. It’s best served the day it’s made, though you can also freeze it wrapped tightly.
1. Yes, this is practically bread for dinner. With chips on top, no less! I filled our plates 3/4 full of vegetables, then added the focaccia like a side dish.
2. Baking the potatoes in this fashion essentially creates baked potato chips. If you let them bake just a bit longer, they get nice and crispy. A few of the chips in my pan had no hope of ever meeting focaccia up close and personal…
Preparation time: 3 hours including rising time
Cooking time: 20 minute(s)
Number of servings (yield): 8
This sounds great! I trust Mark Bittman.
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