I have a question about the recipe "Saltie's Focaccia" from Marian Bull. If I live in high altitude, are there any adjustments needed for this recipe? I live in Denver at 5,280ft elevation.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)