Everyone's talking about focaccia right now. King Arthur just named their version the 2025 Recipe of the Year. It's all over social media. And I get it. Focaccia is approachable, forgiving, and when it's done right, absolutely stunning. But here's the thing. Most focaccia recipes skip the technique that makes Ligurian focaccia legendary. The brine. This Saturday, we're making authentic Ligurian-style focaccia with the saltwater brine technique that creates an impossibly crispy crust while keeping the interior soft and airy. It's the difference between good focaccia and focaccia that makes people stop mid-bite and ask what you did differently. What you'll need: - Bread flour (500g) - Instant yeast (7g) - Good olive oil (you'll use about 90ml total, don't skimp) - Fine sea salt + flaky salt for finishing - Fresh rosemary - A 9x13 metal pan Timeline options: - Same-day bake (about 4 hours start to finish) - Overnight cold ferment (mix Friday night, bake Saturday morning for deeper flavor) I'll post more on the full recipe and shopping list tomorrow. For now, check your pantry and make sure you've got good olive oil. This bread drinks it. Saturday we bake. Who's in? 👉 Ligurian-Style Focaccia Recipe