"At Modena, chef John Melfi considers focaccia one of his signature items. Like at Fiola Mare, Modena includes focaccia as a bread course with both dine-in and takeaway meals. Melfi’s starts with a family recipe and uses a combination of Caputo flour and a flour ground on-site using wheat sourced from Next Step Produce in Charles County, Maryland. It ferments with fresh yeast for a few hours and after baking gets garnished with extra virgin olive oil, sea salt, and Parmesan that’s aged for at least 24 months." - Lisa Ruland
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/22464512/Unknown__2_.jpeg)
Modena [official]
