This focaccia will melt in your mouth. / The Institute of Culinary Education Focaccia starts with a classic foundation of yeast, water, and flour. Pressing into the dough with your fingertips ...

Late Neolithic communities in the Fertile Crescent baked large, seasoned breads using grooved husking trays. Analysis of ...

An international team of researchers analyzed organic residues in ceramic trays used by Neolithic people in the Near East to ...

Since ancient Roman times, focaccia has been a staple of Italian meals. It is traditionally eaten as a dipping bread […] ...

Researchers found the trays reached a temperature high enough for baking and similar to temperatures reached using domed ...

A study led by researchers from the UAB and the University La Sapienza in Rome indicates that during the Late Neolithic, ...

Focaccia is one of the most popular Italian baked goods. Surprisingly, it turns out it was probably baked centuries ago!

Speaking of time, you really can’t skimp on the kneading or resting here. Paul Hollywood rests his dough for two hours before ...

Steve Chiappetti has been on the Chicago restaurant scene for a long time, so he knows a thing or two about the city’s taste ...

Dill pickle flavour is having a moment, infiltrating everything from chips, sodas and cotton candy to ketchup and beer ...

This sweet twist on focaccia is the perfect treat for chilly mornings. Although making bread might seem intimidating, this focaccia is simpler than homemade cinnamon rolls, as it skips the need ...

Focaccia col formaggio might be simplistically described as a Ligurian quesadilla, but there’s a creaminess in the tangy cheese and delicateness in the crisp unleavened dough that drove Italian ...