Three years ago, the pandemic suddenly became a time when seemingly everyone and their mother had turned to baking as a way to cope and pass the time. As previously mentioned, many people toyed around with sourdough recipes, arguing over which ones had the best starter. Another item that was making the kitchen rounds during this time was none other than focaccia. Airier than pizza dough, the Italian-style bread can be eaten at almost every meal — with a cappuccino in the morning for breakfast, or with olive oil in the evening before dinner. Variants emerge from all over Italy, the most common being from Liguria and Genoa. One of our favorite recipes comes from Chef Joshua Weissman, as seen in the video below:
Check out all of The French Workshop's bread options on our menu.