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A long rise and ample olive oil make the best focaccia

Tomato-Olive Focaccia

7¼ hours 40 minutes active, plus cooling

Tomato-Olive Focaccia

This recipe recreates the light, open-crumbed focaccia we ate in Bari, Italy. To achieve that texture, the dough must be wet—so wet, in fact, it verges on a thick, yet pourable batter. Resist the temptation to add more flour than is called for. Shaping such a sticky, high-hydration dough by hand is impossible. Instead, the dough is gently poured and scraped into the oiled baking pan; gravity settles it into an even layer. To cut the baked focaccia for serving, use a serrated knife and a sawing motion to cut through the crust and crumb without compressing it. If you like, serve with extra-virgin olive oil for dipping. If you have trouble finding Castelvetrano olives, substitute any plain pitted green olive.

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JANUARY 2020
KIKUICHI FOR MILK STREET KNIFE SET + CHRISTOPHER KIMBALL 6" NAKIRI

Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.

$349.95 VALUE

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