While we were in Italy, we were greeted every morning by a freshly-baked focaccia as part of our very non-traditional breakfast that also included cured meats, cheeses, tomatoes, fruits, museli and yogurt. (The B&B where we stayed catered primarily to American and German clientele, as opposed to Italians). During the subsequent months of a largely frustrating job hunt I made it my mission to become an expert focaccia-baker, because even if I had received a rejection email, well, at least I made an amazing loaf of bread for dinner. This is based off of an incomplete Emeril Lagasse recipe from the Food Network website that required several loaves to be baked in order to get the right times and temperatures.

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