Name: Ligurian Focaccia from Nove Ligure (Focaccia alla Novese)
Yield: One 10 X 15-inch flatbread
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 5 tablespoons lard or olive oil; 4 cups all-purpose flour (spoon flour into dry-measure cup and level off); 1⅔ cups warm water, about 110 degrees; 2 teaspoons coarse or kosher salt; 2 teaspoons active dry yeast; 2 teaspoons salt

Preparation info

One
10 X 15 inch flatbread

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

In November 1998, I attended the Slow Food conference in Turin with my friends Miriam Brickman and Arthur Boehm.

We signed up for the conference at the last minute, so we were unable to attend any of the seminars, but we did manage to spend quite a while on the tasting floor. Of course I headed straight for the bakery stands, where a baker from Liguria was making and selling this salt-drenched focaccia.

Back home, I re-created that well-enjo