Dressed up in gourmet combinations, it’s a savory antidote to the heaviness of wintertime meals—and a nod to the vibrant variety currently making its way to your local farmers’ market. For Chef David Mawhinney, it’s also a chance to put a refined spin on classic pizza recipes that are guaranteed to be crowd-pleasers.
Dough tip: When coated with olive oil and a scattering of herbs, the versatile dough recipe on page 131 makes a straightforward savory focaccia. It also forms the base for these flatbread-style pizzas. Get the dough recipe here.
And leftover focaccia bread wedges can easily enjoy a second life as salad croutons: just tear them into bite-size pieces and toss with olive oil and salt. Toast in a 350°F oven for 10 to 15 minutes, stirring every 5 minutes, until golden brown.