Martha Rose Shulman for The New York Times

Sliced focaccia with black olives and herbs

Andrew Scrivani for The New York Times

May 13, 2013 – “I tried different proportions of whole-wheat and all-purpose flour, never using less than half whole-wheat, and found that the same overall recipe worked no matter how I varied the proportions. I’m working with a terrific whole-wheat flour produced in California, available online and now carried by Fairway, called Community Grains.”[continue reading]