Anyone have a good recipe for asiago focaccia? Or any good focaccia?

Thanks, I'll use this one today. Woke up to a blanket of white stuff this morning. Thought Ron's

Meatball Minestrone would taste good with focaccia tonight.

 
Sorry Cyn. We had a good thread on it at Gail's but I can't find the specific one now. In

any case, we talked about dimpling and how important that was to the outcome. I actually push right through to the pan on many dimples.

Chopped rosemary on top. I always use a bit of whole wheat flour. Sometimes black olives on top but always rosemary. I also put a few pinches of ground rosemary in the dough and a bit of olive oil. Always olive oil brushed on top.

And very important is good quality coarse sea salt on top.

I have made the mistake of serving it a couple of minutes before the rest of the dinner came out. It disappeared instantly and then the folks sat back and realized they were full. It was hard to resist.

Sorry about the snow. We usually don't have any until early January but some of these nights now are wicked. ANd next week we're told to expect 60 degrees. Crazy.

 
Thanks, Marg. I made the one from Evelyn. Not fond of rosemary (except a pinch) so I

dimpled, olive oiled and sprinkled with asiago. I took it out of the oven, a friend stopped by for coffee

and we ate half of it!!

Really excellent recipe!

 
You must log in or register to reply here.
Back
Top