focaccia
flour, water, olive oil, salt, yeast, sourdough starter
72 hour cold ferment
complex flavors
even, light texture
beginner-friendly
Focaccia is really easy to make. I learned from Perfect Pan Pizza by Peter Reinhart via the library. A great book, highly recommended.
slab sandwiches
Focaccia has trended towards big, bubbly, open-crumb behemoths in recent years. KAF is partly to blame with their 2025 recipe of the year.
My focaccia goes the other direction - it's a slab. The texture is light, and there's some peaks and valleys, but the crumb is even and the height is reasonable.
Ideal for sandwiches.
slab sandwich / drooling dog