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If you want to be a person who makes your
own bread, focaccia is the starting line.
There’s no kneading, shaping, or mysterious
starter involved, yet it emerges from the
oven bubbled, bronzed, and ready to
tear apart. Next stop, sourdough?
Requires Little Skill
but Lots of Olive Oil
ALL-PURPOSE
ADVICE
PARCHMENT
PAPER, OUR
SAVIOR
Use a pen to trace the
bottom of the pan onto
parchment. Fold the circle
in half three times to
make a slender segment.Cut the arc, then unfold
the paper to reveal
a perfect circle. Place
pen side down in your
greased pan.Parchment ensures your
creation releases with
no begging/pleading,
and trimming it to fit is
easier than it seems:FOR A ROUND
MESS-
PROTECTION PLAN
To catch spills, rogue
ingredients, and
sprinkles of flour, cover
your counter with
a kitchen towel before
you start measuring
and mixing.