There are two types of chefs that exist in the world. Chefs who enjoy the art of cooking and chefs who revel in the science of baking. My style has always leaned towards the art of cooking. I like to open up my pantry and see what I can do with the different colors of ingredients on the shelves. Sometimes I don’t even know what I’m going to make until it is done. Adding a little of this, a touch of that; then throw in a pinch of love and voila! We have a meal.
Focaccia is completely opposite. It requires the science of baking. When you look into your pantry, you need to have the right ingredients, be accurate in your measurements and patient with the process. When you follow the recipe, amazing things can happen in your kitchen. Good bread takes time; and – of course – a pinch of love.
For all my bakers in the audience. This recipe is for you.