Sesame Focaccia

Like I said, I’m proud of our focaccia. I’m proud of it even though it uses commercial yeast—or maybe partially because of that fact. At the moment I’m writing this, it’s not particularly cool to use commercial yeast, but most things have their place, and I think focaccia is the perfect use case for this ingredient, ensuring a wide-open crumb and an expedited fermentation process. We also use a small amount of our sourdough starter for added flavor (see