Focaccia: Ligurian Flatbread
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Origin
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Description
Ligurian focaccia — dimpled flatbread saturated with good olive oil and finished with flaky salt — is the most olive-oil-forward bread preparation in the Italian repertoire. The technique differs from most flatbreads in that the oil is not a surface application — it is incorporated during the dough's resting period, pressing into the dimples made by the fingers, pooling in pockets across the bread's surface and baking into the crust. The result: a bread whose crumb is saturated with olive oil throughout, producing a flavour that comes from everywhere in the bread simultaneously.
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The Thread
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Flavour Context
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Pillars V — VII
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