Focaccia

On Sun, 10 Apr 2011 13:17:00 -0700, "Kent"
wrote:

I have found that only rising once, on the baking sheet produces the
focaccia I like. Twice makes it too spongy for me.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Serene Vannoy" ha scritto nel messaggio
Giusi wrote:


I do hope you'll remember. I wish I could send my kid over, but it's the
wrong coast. She'll be very pleased to know someone has picked up the
standard, however.
 
"Serene Vannoy" ha scritto nel messaggio



Yeah! That's the ticket. Isn't that nice to come home to after a day at
school?
Our house was always worth a look-in, because sometimes it had this in it.
Kept them off the street, if not out of mischief. Fortunately, my studio
was upstairs.
 
"Serene Vannoy" ha scritto nel messaggio

Now you can make the one I buy here in Umbria when I am not madly dieting.

Ordinary focaccia style dough, flattened and dimpled. Thinnest slices of
potato and onion all over, rosemary leaves, salt and oil. This is where the
Benriner is so handy. Grind pepper over it as it comes out of the oven.
 
"Serene Vannoy" ha scritto nel messaggio
, Giusi wrote:

Just don't load the potatoes on, or I think they won't cook through. You
can freeze pieces, too. The foccacce aren' wet so they don't get soggy when
thawed and heated. It's possible to have 3 or 4 kinds in the freezer that
you can pull out for antipasto or lunch. If you split the simplest ones add
some prosciutto inside, turning the top layer over, well, you can guess...
 
On Mon, 11 Apr 2011 08:20:05 +0200, "Giusi"
wrote:

Potato? I love onion, rosemary, olive oil and salt.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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