Cake pan and olive oil are the secrets to foolproof focaccia bread

05/26/2011 | Los Angeles Times (tiered subscription model)

Looking to recreate Italian focaccia bread? Start with a cake pan and some olive oil, according to master chef Nancy Silverton. Cooking in round cake pans keeps the air in the dough, and olive oil in the pan means a crunchy and flavorful crust will develop. Several other chefs share their secrets in this article.

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