Focaccia dough is a moist dough that only gets better with age. Stored in the refrigerator, the dough develops a more complex flavor, and you can pull part or all of it out to make dinner—just be sure it has time to come to room temperature before shaping. You can top the focaccia with almost anything: a liberal pour of olive oil and a dusting of salt, a handful of fresh herbs, olives or sautéed vegetables and cheese, or a meaty tomato sauce. However you plan to top your focaccia, before cooking pour a generous glug of olive oil over the top—especially around the edges—for a crunchy golden crust.
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