For us, nothing beats good focaccia! In this week's recipe, we decided to share Samin Norsrat's Focaccia, one of our go-to recipes.
This focaccia recipe is from the Ligurian region in Italy. With a 2 cm thick, bright golden surface brushed with extra-virgin olive oil and scattered with salt, this is one of the crunchiest and softest focaccias you can have.
Like those living in the Ligurian region, we eat this bread at any time of the day, and you also will after you try it.
600 g (2½ cups) lukewarm water
3 g (½ teaspoon) active dry yeast
15 g (1 tablespoon) honey
800 g (5 1/3 cup) all-purpose flour
18 g (2 tablespoons) kosher salt or 15 g (1 tablespoon) fine sea salt
50 g (¼ cup) extra-virgin olive oil, plus more for pan and finishing
Flaky salt for finishing
5 g (1½ teaspoons) kosher salt
80 g (⅓ cup) lukewarm water