“I’ve spent years tweaking and perfecting this golden, chewy focaccia recipe, which I originally developed for the Salt, Fat, Acid, Heat documentary series,” says chef Samin Nosrat.
“Since then, I’ve replaced plain flour with strong white flour, whose higher protein content allows for more height and chew. I also added a few strategic turns, or folds, of the dough as it proofs, to aid in gluten development. All of that focus on structure and gluten in the method has yielded a focaccia that’s taller, airier, and chewier than ever before.
