Nothing is as rewarding as a slice of homemade focaccia, and the truth is you don’t even have to work that hard to get it.

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Anthropologist Susan Greenhalgh describes how soda companies have influenced the science around sugary drinks.

"But lo and behold, you can make bread through allowing the dough to form the gluten as opposed to having to work it. And that's always existed." Lahey's life changed in 2006, when Mark Bittman ...

Bake your own bread the next time you gather loved ones ... breads that will have you feeling like an accomplished baker in no time.

Picture a bowl of soup or a salad without a slice of crusty bread to go with it. Worse still, imagine a deliciously tangy piece of Camembert cheese, served with a glass of red wine, but no ...

Add 325ml/11fl oz warm water and scrunch the flour mixture and water together until no lumps of flour remain ... To check that the bread is cooked, tip it out of the tin and tap it underneath ...

There is no explanation needed. As far as yeast breads go, focaccia is pretty simple. Knead the dough ... Focaccia wants a nice high-gluten flour; bread flour will do the job.

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 ...

The go-to for making foccacia for most home cooks is a baking sheet, but there's a better way: cast iron. Here's why the ...

Grease a sturdy 2lb/900g loaf tin and line the base with baking parchment. Scrape the bread dough into the tin, smoothing it very gently out to the edges and on top. Drape a clean tea towel over ...