Our recipes, your kitchen
... thanks to a couple of weeks of focaccia experiments, I had a blob of already-made dough sitting in the freezer. After defrosting, I just stretched it into a well-oiled jellyroll pan (a generous hand with the olive oil gives a crisper crust), then scattered a half pound of crumbled Gorgonzola on top and baked it. That was all there was to it.
Most focaccias aren't any more complicated than that, because the toppings tend to the austere. Thinly sliced onions drizzled with olive oil, pitted olives, cubed pancetta with a scattering of rosemary leaves -- to complicate a focaccia topping is to misunderstand its elemental appeal.
One online reader -- identified only as fsedwards2 -- decided to put it to the test, above. Nicely done!
If you try any of the recipes from the L.A. Times Test Kitchen, please share a picture of the final dish with us so we can showcase it on the blog. We love hearing about your experience with our recipes, and you can upload your photos here.
-- Rene Lynch
Twitter / renelynch