I don’t know why I haven’t been making this focaccia every single week. Maybe because I’ll eat it all? It’s so delicious and easy. The dough is extremely forgiving. I’ve had this recipe twice before, both times made by/with Amy. I’ve been having major focaccia cravings since we returned from Italy last month, and I had time, so I made it. And then proceeded to eat it all, because it’s best within a few hours of making it.
- Rosemary Focaccia (No Need to Knead, p. 40)