So this Ligurian Focaccia is not a Deb recipe, but I made it recently and it’s so good, and so easy, I have to share. I’ve made this twice; once a full batch and most recently a half batch, as we discovered that it’s best when it’s fresh. I got a quarter sheet pan for this, but you could also do it free-form in a larger one.

I do the first rise for longer than is called for, mostly on the counter but I pop it in the fridge overnight. In a warm climate (or in the summer) you could do a longer rise entirely in the fridge. Update 3/22/23: I made this again tonight but this time did the entire rise on the counter to see if that had any ill effects. It did not! The focaccia was light and airy but still substantial. In the summer I would probably just move this to my basement if the kitchen seemed too warm.

To have this fresh from the oven for dinner, I prep the dough 26 hours ahead of dinner, and then about 2 hours ahead I start the steps after the first rise. 3/22/23: I made a point of oiling the sides of the pan this time and that helped it release with less finagling. Be generous with the oil you put on the pan before you pour the dough in.

This is delicious and savory, and if you haven’t had fresh focaccia you are missing out. It isn’t too oily, but it is on the saltier side. If you’re skeptical, hold off on the sprinkle of flaky salt and see if you need it when it comes out of the oven.