Hello bakers!
I’ve been on the bread train for a while, but only this year started making focaccia after being inspired by the first episode of Samin Nosrat’s “Salt Fat Acid Heat.” I have only ever made her recipe ([here](https://www.saltfatacidheat.com/fat/ligurian-focaccia)) and, let me tell you, it is BANANAS good. It is I’ve-gained-fifteen-pounds-during-the-pandemic-and-I-blame-this-bread good. I’ve considered trying other recipes to compare, but it just seems criminal to skip the brine! I would be very disappointed if I ended up with anything short of the salty, fatty, pillowy happiness that I’ve grown accustomed to.
Are there any focaccia gurus out there who can direct me to a good/better recipe that won’t let me down? Or have I started at peak focaccia? Is it all downhill from here and I should stick with the obvious winner?
Dining and Cooking