Master Class: Nancy Silverton explains how to make focaccia
The La Brea Bakery founder traveled to southern Italy to figure out how to make the bread better. Here, she shares what she learned.
By Tom Colicchio and Elizabeth Gunnison, Special to the Los Angeles Times
November 3, 2011
Send to (as many as 3 e-mail addresses, separated by commas):
E-mail addresses: Send me a copy.
From:
Name:
E-mail:
Comments: 200 characters remaining
