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There are certain foods that immediately bring you back to a place, and focaccia does that for me.
I lived in Italy for about two years when I was younger and spent part of that time in Venice working in restaurants as a waiter and prep cook. Italy reinforced something about food that I still believe today: great food doesn’t necessarily have to be complicated.
Flour, water, yeast, salt and olive oil don’t sound particularly exciting on paper. Then somebody makes a great focaccia and suddenly you find yourself tearing off another piece every time you walk past the kitchen.
This is my version, and it feels like the perfect place to start Flavors Without Borders.
