Mrs. wheelbarrow's focaccia with apricot jam, caramelized onion, and fennel
This focaccia is fabulous at any time. The dough is my go-to for pizza and almost any flatbread-type recipe. It’s quite wet, which means that it's soft and full of bubbles when baked. The bubbles get larger, and the tangy-sour flavor deepens with a longer, cooler rise. (For pizza dough, let it rise for 3 days in the refrigerator.)
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