Focaccia from Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food by Frank Stitt and Katherine Cobbs

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Notes about this recipe

  • racheljmorgan on December 06, 2024

    Pg 82. Lacking a pan as large as 16×12, I went with a 9×13 and a 10 inch round, both Pyrex. Dough is on the sticky side. This is a quick recipe compared to ATK's that required 9+ hrs of rising. Cooked 15min at 400F (our oven runs hot) to 208F internal. Pleasantly fluffy texture with a mild flavor and just the right amount of oil and salt.

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