I build cloud-based systems for startups and enterprises. My background in operations gives me a unique focus on writing observable, reliable software and automating maintenance work.
I love learning and teaching about Amazon Web Services, automation tools such as Ansible, and the serverless ecosystem. I most often write code in Python, TypeScript, and Rust.
B.S. Applied Networking and Systems Administration, minor in Software Engineering from Rochester Institute of Technology.
This recipe is adapted from J. Kenji Lopez-Alt’s recipe for No-Knead Olive Foccacia on Serious Eats. I don’t have a 12-inch skillet and hate olives, so this version is two inches smaller and 1,000% garlic-er.
Combine bread flour, salt, and yeast in a large bowl until mixed.
Add water and mix until the dough is combined and sticky.
Allow to rise 8-16 hours in the bowl covered in plastic wrap.
Coat the bottom of a ten-inch cast iron skillet with extra-virgin olive oil.
Remove the dough ball from the bowl using lightly oiled hands. Roll the dough-ball around in the skillet to coat it in oil, then squash flat with the palm of your hand.
Cover the skillet in plastic wrap and let stand for 2 hours. Before the 2 hours is up, preheat the oven to 550F. Yes, 550 is best for creating a chewy and golden crust while getting the most rise out of the dough.
Use your fingers to press almost all the way to the skillet. Push half-cloves of garlic into some of the deep impressions.
Drizzle with extra-virgin olive oil.
Sprinkle with coarse salt and optionally ground oregano.
Bake at 550F for 14 minutes, and sprinkle if desired with finely shredded parmesan or mozzarella cheese. Bake an additional 2 minutes or more if the bottom is not sufficiently browned.
Transfer foccacia to cooling rack after baking and serve warm.