Focaccia is one of my favourite breads to make. It has a super high hydration (93% in this case), but because it’s baked in a pan it doesn’t require any bread shaping skills. The possibilities for toppings are limitless, and it’s pretty good plain as well. Personally, I like baking focaccia in a lasagna pan, because it’s smaller than a sheet tray and has higher sides so the resulting loaf is dramatically thick. Eat it on its own, or even slice it lengthwise for sandwiches. You can’t go wrong!

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