Quarantine Cooking

Homemade Focaccia With Melissa Weller

Melissa Weller, pastry chef and author of “A Good Bake,” makes easy, customizable focaccia at home. She starts by making a poolish, a fermentation starter that adds flavor, and then finishes the dough with AP flour, water, yeast, and salt, before letting it rest for a couple of hours. After...

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