Focaccia with Kalamata Olives and Anchovies

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Appears in Cook's Illustrated September/October 2010

The dense, greasy bread bricks populating most bakery shelves don’t deserve their hearth- inspired name. Could a little patience—and a hands-off approach—lighten the loaf?

SERVES Makes 2 loaves (Each 9-inches round)

TIME 1¾ hours, plus 10 hours resting and 30 minutes cooling

Focaccia with Kalamata Olives and Anchovies

WHY THIS RECIPE WORKS

The key to our focaccia recipe was using a “preferment” that gave us the benefits of fermentation with minimal effort. This mixture of flour, water, and yeast rests until its yeast flavor gets stronger and more complex than it would get by ...

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