Ligurian focaccia (Focaccia Ligure) from Liguria: The Cookbook: Recipes from the Italian Riviera (page 174) by Laurel Evans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on January 26, 2025

    I baked this in two quarter sheet pans which I think were just a bit too small (the recipe is clearly translated from metric units). The problem is that the oil started to spill over a bit and ignite at the bottom of the (gas) oven. Putting a half sheet pan on the bottom rack stopped that from happening. In the future, I'd want to either use a slightly larger pan or slightly less dough. I made the brine using kosher salt and I think it could've used a bit more salt in it. I also didn't get quite the seam on the edge that I wanted so the dough got a bit soggy on the bottom. A stronger brine but less of it may help with that too.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.