I love spending a Sunday afternoon with dough. I’ve never been a big baker in terms of cupcakes and cookies, but playing around with breads is a blast. Focaccia is an easy one. One long proof (which I do warm for a relatively short time in a closed oven, rather than chilled for twelve hours in the fridge—yikes) and then a brief rise once its rolled out in the pan.
Using the same ingredient set from last year’s Pesto and Mozzarella Focaccia, I made a few adjustments beyond changing the toppings. Rather than baking at 400 degrees for 15–20 minutes, I risked a 425 bake temp for 20 minutes. The outside was darker, with a crunchy, savory interior. Definitely an improvement.
Topped with thiiinly sliced lemons (blanched before sliced to cut down on the bitterness of the rind) and shredded fresh sage, drizzled olive oil, plus a sprinkling of sea salt and sugar. I can see myself remaking and tweaking toppings and sighing happily over this recipe for a long time.