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Focaccia Bread

Last post 02-23-2008 2:19 PM by ReneeC___NCalif. 2 replies.
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  • 02-23-2008 2:07 PM

    Focaccia Bread

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    Rosemary, garlic salt and Parmesan cheese give incredible flavor to this round loaf from Patty Lashbrook. "Crusty on the outside and chewy on the inside, it's great with Italian food," writes the San Jose, California reader. "I serve warm slices along with peppered olive oil."

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  • 02-23-2008 2:07 PM In reply to

    Re: Focaccia Bread

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    I do not have a bread machine but this recipe goes conventional very well with ingredients as stated, knead 8 minutes, rise about 40 minutes first, punch down and shape, rise another 30-40 minutes. Light and tasty. Best bread I have done in a long time. I also made the mistake of putting the cheese and tyme in the dough. Tastiest mistake I have ever made!!!! Wonderful.

  • 02-23-2008 2:19 PM In reply to

    Re: Focaccia Bread

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    I used to live in San Jose...but that's not the only reason why I'll make this! Thanks much!!



    "God and the soldier, all men adore
    In time of danger, and not before.
    When the danger is passed and all things righted,
    God is forgotten, and the soldier slighted."

    unknown soldier
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