Focaccia from Saltie: A Cookbook by Caroline Fidanza and Anna Dunn and Rebecca Collerton and Elizabeth Schula

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

  • lbr4 on January 23, 2020

    I halved the recipe as well. It turned out great. Every bread recipe that I have tried that has an extended time in the fridge, has a rise at room temp for 1-2 hours before refrigeration - this is not one of those recipes and I was a little concerned. However, being a dutiful first time recipe follower I stuck with the instructions and it turned out great! A great focaccia recipe!

  • sosayi on December 21, 2017

    Very quick and easy focaccia. Dough rests overnight in the refrigerator and then can quickly come to room temp in the kitchen the next night and be baked off right away. I normally halve the recipe (it then fits on a quarter sheet pan). Best tasting on day-of, but if toasted or reheated in oven, it tastes just as good again.

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