Ashlie D. Stevens is Salon's senior food editor. She is also an award-winning radio producer, editor and features writer — with a special emphasis on food, culture and subculture.

Focaccia doughs in general tend to be fairly fluid -- particularly if you’re used to making heartier breads. Bread bakers talk about percentage of hydration -- the ratio of water to flour.

Yeast: I prefer instant (rapid-rise) yeast.If you only have active-dry yeast, sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy. Proceed with the ...

Soda Bread Focaccia. Soda bread focaccia marries two popular breads in one delicious slab. Inspired by a recipe from Ireland’s Ballymaloe Cookery School, this flavorful, soft, crispy-topped ...

This no-knead focaccia is a lot of things—fluffy and light inside, but with crisp oil-fried edges that make it nearly impossible to stop eating—but there’s one thing it’s not: pizza ...

Springy, well-oiled focaccia serves as the base for an Italian sandwich—packed with folds of mortadella, spiced salami, and shaved pecorino—and a Spanish BLT, which features crispy Serrano ham and a ...