The best focaccia I ever tasted was in Santa Margherita, Ligure in Italy. I watched them make it at Panificio Fiordiponti. Lots of butter, chunky salt, plain, or with olives or rosemary. It may have helped that this was the view while enjoying said focaccia:
About a couple of weeks into social distancing and essentially what I call “end-of life as we knew it” I was feeling homesick for my parents and of course, Montreal bagels. My kids had the answer. “Mom, just make them yourself!”. Hmmm, I thought. Why not?
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I have a picky eater in my household ( just to be clear not when it comes to sweets but when it comes to almost everything else). So when she declares “this is the only hummus I will ever eat again, I LOVE it”, I have no choice but to make it. And make it again and again.
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Redgate Kitchen 