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There is a strong suggestion from the Italian term for yeast (lievito di birra) that authentic focaccia makers used beer to get their loaves light and risen. With that in mind, I've added a dash of dark ale instead of malt or sugar here, which will give the crust a ruddy colour. A small amount of strutto (rendered pork fat) would be added in Italy, but duck fat or dripping work just as well, or it can be left out.
Makes: Makes 1 small focaccia
Typical values per serving:
This recipe was first published in March 2006.