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  • byJackman
  • 05 January, 2011

To say that this focaccia is near and dear to my heart is like saying I think macaroni and cheese is pretty good, or I think Hugh Jackman is nice looking… extreme understatements both.   The fact of the matter is that this focaccia is my culinary baby, and it’s taken me the better part of the past year to decide if I actually wanted to blog it.  I guess I do.

It all began way back in the early 90’s when Mark and I would frequent this charming little Italian restaurant in Santa Cruz, California, called Gabriella’s.  As they seated you, they would bring to table the most fragrant, delicious, lovely flatbread.  We’d never heard of focaccia and were completely blown away by its deliciousness.  And being that it was such a rarity in those days, I knew that if I was going to have it, I was going to have to make it myself.

Which is what I did.  Granted, the first few loaves were more akin to hardtack than focaccia, but undaunted, I persevered and tweaked, and through long nights of trial and error, I was able to produce something much more focaccia-like, and even, some would say, good.  And several years later I was producing something that I was happy to say rivaled Gabriella’s, and now I think it might even be a little better.  I say that with complete and utter humility :)

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