Focaccia with olive oil and soy sauce dip from Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations (page 44) by Olga Massov and Sanaë Lemoine

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

  • Eat Your Books

    Refrigerate dough 8 hours.

  • kshell on November 15, 2024

    I have read here and there about Saltie's focaccia (and that's really this recipe's provenance). I think this was built up too much in my mind as "the best" and it just didn't do it for me. My family liked it. I found it too greasy. I will try one more time but I am NOT using the weight measure for the olive oil. As I poured it in the proofing container I felt like if I were eyeballing the volume measure I would have used almost half as much. This amount makes sense if you are stingy when you later oil the pan, but I'm pretty generous on that step and together it was too much. If my feelings change after adjusting the oil, I'll update.

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