Sometimes less is more. And at Chi Spacca in Los Angeles — a Mozza family restaurant from Mario Batali, Joe Bastianich, and Nancy Silverton — the Focaccia di Recco is a prime example of a few basic ingredients yielding an outstanding result.
Silverton is the mastermind behind the savory pastry bread, which hails from Recco, Italy, a town near Genoa. And it took her two years and some fancy copper pans to recreate the Italian dish in Los Angeles. BUT! It's unlike any other focaccia. Why? watch above.