Focaccia and pizza are the best Italian party crowd pleasers, period. They are always the first to go at a buffet table. <br />This recipe is for a highly hydrated, soft focaccia that has a sort of neapolitan pizza kind of feeling. It looks complicated to make, but comes together in a cinch as it practically makes itself overnight, and it's super simple to make. As with all breads and doughs, though, there are a couple rules to follow that will grant better results. <br />This focaccia can be made beforehand and frozen, then thawed in the oven right before you need it. It will still be good the day after, too, but I would recommend warming it a bit in the oven before eating. The quantities make quite a small pie, but the recipe easily doubles or triples! <br />Even though this recipe is usually present in appetizers buffet tables, it also makes a great accompaniment to a holiday meal.

Share: