OK, so it's not true that I've never baked before. Despite my fears, I've tried at various points to exorcise myself of my dough timidity, and once even scaled the Great Focaccia Mountain and turned out a few decent rounds. They had all the things you'd want in focaccia -- a tender, light crumb, a thin pliant crust that crisped with a nudge in the toaster, and a rich flavor of olive oil. It was great, exciting and ... totally lost to me after I made it, because I only did it once and tried to sneak away while I was batting .1000.


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