I shared this recipe with the Boulder County Farmers Market and it appeared on The Boulder Daily Camera together with other in season produce in Colorado, and a word from a Colorado farmer about tomatoes.
Since we return from Cinque Terre I’ve been on a focaccia-making kick. With rosemary, or mixture of herbs like oregano, french tarragon, thyme and parsley; with roasted garlic, and the latest one topped with tomatoes and an assortment of herbs from the garden. Focaccia is my favorite bread to make at home. It’s easy to get lured by this bread. It’s delicious, simple to make, and I’d dare say, foolproof.
I used to make focaccia when I worked at a small restaurant as a pastry chef more than a decade ago. Making this bread was easier than making any other bread because I didn’t have to tiptoe around it in fear of rough handling it and ending with a deflated, hard bread. This is a flat bread, so it was already a winner, regardless of how busy I was, or how much I neglected it, it always worked. Because it is a flat bread, part of the process is to use ones fingers to stretch the dough on the sheet pan, poking and pushing to create its distinctive dimples and to force it to fill the pan all the way to the edges.
I hadn’t made it at home in a few years and the experience of having it in its homeland, tasting it and enjoying its light crumb, crunchy edges, and slightly chewy texture, made me crave it again. In Cinque Terre, we found many Focaccerias, but we also found the flat bread in small produce stores where they sold it by weight. They had several broken pieces of different sizes for the customers to choose, then they weighted it, and handed it in parchment paper to keep the oil from getting all over our hands.