Focaccia Recipe

After living in Italy for four years, and traveling there since I was a teenager, I would always get my bread at the local panificio. When I moved back to the U.S., I couldn’t find that same quality, so I decided to create my own.

My biggest influence has been my husband and his family, who call Naples home. They have always been so open and generous with me, welcoming me into their kitchen and showing me that the soul of Italian cooking isn't about perfection—it’s about heart. I spent years learning from them, absorbing the way they treat simple ingredients with such reverence, and I wanted to capture that warmth.

I finally perfected a method that brings that same spirit into a modern kitchen. This recipe is my bridge between the place I fell in love with and the life I’m living now—it’s the secret to bringing a piece of a traditional Neapolitan home to your table