Focaccia Al Formaggio

This is Mario Batali’s “Cheese Bread from Genoa” from Molto Italiano. I loved the picture in the book and was so compelled to make this, but I have to say, I don’t think he tested this one as written before the book went to the publisher. The portions were all off — 4 cups of flour mixed with 1/2 cup of water and 1/4 cup of olive oil does not come together! I was SOOOOOOO frustrated that I went online to see if it was me or if other people had issues with the recipe. Guess what? It wasn’t me. I ended up tweaking the water amount, but I lost faith in Mario with this one.

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