"aem" schrieb :
> On Jan 27, 10:42 am, aem > wrote:
>> The estimable Russ Parsons has an article in the L.A. Times that seeks
>> to return to the basics of simple and delicious focaccio. Popularity
>> leads to many variations, some of which stray too far. So he gives a
>> reminder of the original that deserves the popularity in the first
>> place. Links to some
>> s. -aemhttp://www.latimes.com/features/food/la-fo-calcook-focaccia-20110127,...
>
> Yeah, I know I misspelled it. -aem


That's original focaccia ?
Not in the real world (ie., outside the USA).
High water to flour rate ? <snort>
Rest overnight in the refrigerator ? <snort>
The only focaccia which resembles the thing in the article would be
the "Focaccia al formaggio" from Liguria.(200 g flour, 100 ml EVOO,
salt and cold water).
"Focaccia sarda" (from Sardinia) has a potato dough.

Focaccia could be translated as pancake.

Cheers,

Michael Kuettner