My ideal fkaca should have a crispy top and bottom, a fluffy, airy middle, and a chew that makes you want another slice right away. My favorite part of the process is the dimpling. Drizzle with olive oil, press in your fingertips, and the dough just comes alive. Bubbles popping up, little pockets forming. I never get tired of it. It’s when you know whether your dough turned out well or not. Then, when you throw it in the oven, the kitchen smells unreal. Pull it from the pan, slice it open, and it’s ready to eat as it is, or to pair with something else. Today, that’s an olive tapan. Salty, briny, packed with flavor. Spread it over warm fkaca, take a bite, and then keep going until half the loaf’s gone.
Dining and Cooking