As a chef, even as a modern cook, I often feel pushed to innovate, reinterpret and adapt. And that spirit is important, no doubt, but how often do we just stay true to someone's recipe?
I am a recipe-shaper myself, and it is work. I mean some of the most delightful work. But there is reason I ask you to use bone-in, combine these unlikely flavors here, suggest you salt there not here. A strange art.
All this to say I have great respect for the Recipe. More and more I keep true to recipes of cooks I admire; it's intimate, and I get to be in their head and heart a bit. So it goes with this pillowy focaccia recipe by Heidi Swanson. I love her work!