The rest is just the dough resting. In total, you'll be able to have delicious focaccia in about 3 hours. Here's how. Start by pouring 1.75 cups (420 ml) of tepid water into your large bowl.

Italy's renowned focaccia and France's fougasse both start off from a similar dough, and yet, are two entirely different ...

Focaccia col formaggio might be simplistically described as a Ligurian quesadilla, but there’s a creaminess in the tangy cheese and delicateness in the crisp unleavened dough that drove Italian ...

A cast iron skillet works wonders to deliver a crispy texture to your homemade focaccia. First and foremost, the smaller surface area of a cast iron pan makes it easy to spread out your dough ...

Master the art of making perfect focaccia every time with expert tips about dough hydration, toppings, and baking techniques.

The US Food and Drug Administration (FDA) has warned against eating raw dough, batter or cake mixture because of the risk of E. coli from flour. The FDA updated its guidelines following an ...

Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes ...

Picture focaccia col formaggio as an Italian quesadilla. Replace the tortillas with a thinner dough, then stretch it as wide as a manhole cover. Rather than something gooey in the center ...

Decorated with toasted sesame seeds, scallions, bell peppers and pickled chive blossoms, Jen Child’s striking Sesame-Scallion Focaccia is ... the stand mixer with a dough hook, and knead on ...

This recipe recreates the light, open-crumbed focaccia we ate at Panificio Fiore in Bari, Italy. To achieve that texture, the dough must be wet—so wet, in fact, it verges on a thick, yet ...

Focaccia is one of those foods that just makes sense. At no point is there a reason to wonder why it’s so delicious. The dough is intentionally covered in divots whose sole purpose is to hold ...