Focaccia with Kalamata Olives and Anchovies
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?
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 ...