Have questions about focaccia? Ask Nancy!

If you've read today's Master Class on focaccia by Nancy Silverton, you're probably ready to run to the kitchen and whip up a giant sponge so you can spend the weekend making all of the variations. That's a natural reaction, and having tasted the samples that came out of the Test Kitchen, I've got to say that it's a good idea. In fact, I may be doing the same thing myself. But if you get stuck along the way, drop by our Facebook page and post your questions (about focaccia, or anything else cooking-related). We'll get the best ones to Nancy and she'll answer them by early next week.

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Photo: Nancy Silverton shares focaccia secrets. Credit: Tim French / Los Angeles Times

 

Comments

[Deborah Leoni]

Dear Nancy,
I agree with you about the necessary qualities for a great focaccia but presumably the Italians were making fantastic focaccia long before stand mixers and digital kitchen scales, neither of which I own. I would love to get your advice on how to make this recipe the old fashioned by kneading the dough. Thanks for your insight!
Deborah Leoni