This flatbread is a riff on the classic focaccia from Recco, Italy. Unlike the traditional yeasted focaccia, this bread is two layers of unleavened dough separated by cheese. The dough is made by first adding the oil to the flour, mixing it in to coat the starch, and then adding the water. This method keeps the flour from clumping and facilitates a well-blended dough. This flatbread is a great way to start a dinner party with everyone congregating in and around the kitchen, cocktails in hand as the flatbread comes out of the oven. It’s a graphic illustration of the power of steam leavening. After the bread is cut it deflates into a truly flat bread. It’s beautiful and delicious, a sure conversation piece as people relax and settle in for the evening.
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Put that half-full tub to use with recipes that go beyond the Italian American classics.
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