That’s my favorite synonym my husband uses when he talks about focaccia. I like his pronunciation so much more than the boring old traditional name - there’s a much greater depth of character in his version. So that’s what this post is about: far-COACH-ia. Say it with me. Far-coach-ia.
You might say I have a high tolerance for repeaters, or perhaps I just know a good thing when I taste it. I like to make the same thing several times, in different versions. Remember my bread pudding phase (cherry, apple caramel, peach, and <a title=”blackberry bread pudding…
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