This is my attempt at Samin Nostrat’s Ligurian Focaccia. Samin wrote the cookbook SALT FAT ACID HEAT, a great read which goes a long way to understanding the underlying principles of cooking and taste.

This was a tasty focaccia, it was a hit at the family picnic and would have been better if I remembered to salt before baking. Don’t be put off by the length of time it was not a difficult process and well worth the effort for such a great tasting bread.

My takeaways from my cook are:

The tray I used was smaller than instructed so I ended up with a thicker bread, still lovely though. I think next time I will halve the recipe, it was a large batch of focaccia.

I forgot to sprinkle salt before cooking ! Missed out on a bit of extra saltiness.

I also went a bit light on the olive oil on top, as Samin says you cannot have too little olive oil.

Verdict: I will be making this again

Follow the link to find the recipe: