Remember that pizza or focaccia is simply dough with something on it, so feel free to experiment with flavorful toppings. Because focaccia is thicker than pizza it often takes longer to bake, so some toppings are better left off until the final few minutes of baking, especially dry cheeses such as parmesan (focaccia baked in round cake pans perform more like pizzas, so they can be fully topped prior to going into the oven). Some ingredients, like fresh pesto or aioli, are even better when added after the pizza or focaccia has finished baking. Most commercial pizza sauces work fine, but if you enjoy making your own, which is quite easy and highly recommended, remember that canned tomato products do not need to be heated up or cooked since they will be cooked on the pizza or focaccia. Here are my favorite sauce and herb oil recipes.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.