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

The best thing about focaccia is that it requires very little ... and your result is a lumpy, wet dough. Throw a kitchen towel over the bowl and let it rest for 15 minutes.

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

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 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 ...

Place the dough into the oiled pan and use the fingers of both hands to spread and press the dough so that it stretches to ...

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 ...

Similar to a beloved Sicilian pie, using focaccia as a base for pizza will give you thick, chewy slices that can serve as a ...

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 ...

At the same time, there are situations when you’re better off choosing another project entirely than settling for a subpar ...

This recipe takes me back to eating in Italian restaurants with baskets full of warm bread and lots of olive oil for dipping.