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Tomato and Bacon Focaccia Bread

In my quest for cooking knowledge and ideas, I read a lot of blogs. I’m amazed at the culinary wizardry in so many wonderful blogs from across the country. Every year I discover new sites to add to my growing bookmark lists but there are a few that remain at the top of my list of favorites. White on Rice Couple with Todd and Diane Cu is at the very top of that list. Gorgeous photography, delicious recipes and compelling writing keep me coming back to their site whenever I need a little inspiration. Last year, Todd and Diane posted a variation of a focaccia recipe by famed restauranteur Nancy Silverton. Nancy was inspired to recreate a perfect focaccia bread she had experienced in Italy. Considering her baking mastery, it is no surprise that she perfected the recipe. Todd and Diane took it a step further by simplifying the recipe.

To say this recipe is great would be an understatement. The lightly spongy, salty and perfectly olive oily bread is better than what you’ll find in most Italian restaurants. But my favorite aspect of this recipe is just how simple it is to make… even at my home in Colorado at nearly 8,000 feet above sea level. I make it all the time. I crave it. Once you make it, it will become part of your kitchen traditions too.

Rather than re-write the recipe here, please CLICK HERE to visit Todd and Diane’s original post on their website. They have beautiful step-by-step photos and tips on how to perfect this delicious focaccia bread. You can add any toppings you like but at least try cherry tomatoes and thick-cut bacon. It’s heavenly!

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