"Chef Nick Stefanelli turns to Italian bread-making techniques for focaccia barese to start the Michelin-starred meal. The unique dough, traditionally made from a mix of finely ground semolina flour and “00” pizza flour, gets baked with fresh tomato and olives, sprinkled with oregano, and drizzled with olive oil. There’s also a miniature gluten-free version, too." - Tierney Plumb
