When it is particularly cold, rainy, or otherwise unpleasant out, one of the best places to be is inside the kitchen, where the oven will ensure that at least a small spot in your house is warm and snacks are close in reach. Maybe it's the cold snap that is plunging much of the country into Arctic temperatures, or that episode of Salt, Fat, Acid, Heat where Chef Samin Nosrat lovingly drizzles olive oil all over her meal, but last weekend, many of my friends decided to make focaccia. It makes sense: As far as breads go, focaccia is relatively uncomplicated, yields an impressive amount, and makes for perfect crispy-on-the-outside pillowy-on-the-inside fancy sandwich bread, or an excellent side to dunk in soups or stews. Read more... |
