Nancy Silverton takes center stage with one of her latest obsessions: focaccia. Silverton is the founder of La Brea Bakery and chef and owner at Mozza. She is the author of several cookbooks, including "Mozza Cookbook," which will be published in September. We've all been there. You're in a foreign country, or a favorite restaurant here in town, eating something that you just love and wondering, maybe even worrying, "How will I ever make this at home?" That's exactly what happened to me a few summers ago, on a trip to Matera, in southern Italy, when I tasted the area's signature tomato-and-roasted-pepper-topped focaccia.
This is Nancy Sliverton’s recipe for Focaccia that was in Los Angeles Time with a video. http://www.latimes.com/features/food/la-fo-masterclass-20110526,0,1188913.htmlstory and more pictures http://www.latimes.com/features/food/la-fo-nancy-silverton-focaccia-pictures,0,7752206.photogallery
Recipe for Nancy's basic focaccia dough.
http://www.latimes.com/features/food/la-fo-masterclass-rec1-20110526,0,1189999.story
If anyone is interested, this was my first attempt on a Nancy Silverton's focaccia.
http://learningknowledgetomakepizza.blogspot.com/2011/12/first-attempt-at-using-nancy-silvertons.html
Norma
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