Melissa Weller, pastry chef and author of “A Good Bake,” makes easy, customizable focaccia at home. She starts by making a poolish, a fermentation starter that adds flavor, and then finishes the dough with AP flour, water, yeast, and salt, before letting it rest for a couple of hours. After the dough has rested, Melissa stretches and dimples her focaccia dough before topping it. She tops the focaccia with leftover cheeses and vegetables, bacon, and cream before baking it to a crispy golden perfection. Right before serving, she generously grates Parmigiano Reggiano over the focaccia. Check out the recipe here: https://www.vice.com/en/article/k7apq3/easy-focaccia-recipe
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