Po-tay-to, Po-tah-to, Ya-may-to, Ya-mah-to
Focaccia Bread Recipe, Tuscan-Style with Grape and Thyme
Episode Notes
Invite the flavors and aromas of Italy’s harvest season into your kitchen with a simple but delicious focaccia recipe from Tuscany. Follow along as Chef Meredith transforms a few simple ingredients into a savory-sweet flatbread dotted with jammy grapes and generous pinches of fresh thyme, sea salt, and demerara sugar. Upon baking, the signature airy dough develops crispy-golden edges thanks to a well-oiled pan and a drizzle of EVOO over the top. This rustic treat is traditionally made during the grape harvest but is so irresistible you’ll want to make it year-round.
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