Focaccia is a bread that I make fairly often. Making focaccia is typically pretty hands off, although one does have to remember to make the starter the night before. Aside from that, there’s not too much fiddling or futzing. Shaping is uncomplicated, and the finishes are endlessly adaptable. You can even use the leftovers as flatbread for sandwiches or pizzas, although we’ve never had any lingering around so I really can’t speak to that.
This month’s King Arthur Flour’s Bakealong is this Golden Focaccia. This recipe used a lot less olive oil than many others that I’ve made in the past, which I like; I hate feeling as though I’m drowning my bread in oil. This recipe was pretty solid (figuratively speaking) and is definitely worth making again. I was a little wary that it didn’t suggest lining the pan with parchment but fortunately there were no real issues with sticking (although I did a little loosening with a spatula). This is the first time I’ve topped focaccia with black pepper, in addition to the usual sea salt and herbs. Surprisingly, it didn’t add as much flavor as I would have expected. Next time, I will try the focaccia with roasted garlic or kalamata olives, and maybe some feta as well.