Back in October, I made Samin’s Lingurian Focaccia three weekends in a row. What can I say, other than pregnancy.

I don’t have much to contribute to this, honestly, perfect recipe. But I did make one tweak which was, I added 1 cup of sourdough starter and scaled the flour and water back accordingly. Groundbreaking. I know.

I’ve copied Samin’s instructions here and adjusted the quantities as I mentioned to include the starter and included a few notes that are in italics. I’ve been pretty successful when I’ve worked with yeast, but I’m by no means at seasoned bread baker, but I have to say, I found this focaccia really quite easy. I also highly recommend watching Samin make it with Brad Leone over in BA’s test kitchen.