I had no idea it was more
like a foccacia type dough «pie.»
Just
like a foccacia, the bread is just a base and you can play with all the toppings.
Given how much
I like foccacia I don't know we don't make this kind of bread, we even learned how from Tom Herbert a few years ago.
Not exact matches
Mandie — Do you have a
foccacia recipe you
like — is it similar to this or easier?
The bread came out
like an herbed
foccacia.
I
like the flat loaf, I just sliced it in half length wise and pretended it was
foccacia.
Breads and
foccacias are tougher than biscuits
like this.
Topped with chopped ham and cheese and it came out looking
like a savoury
foccacia.
I
like to use sunflower oil for a lighter bread, but the olive oil is fantastic for those
foccacia or textured breads where you want to add olives and / or a few finely chopped sun - dried tomatoes, etc..
I ate this soup hot the first day with some broiled
foccacia and cheese as a garnish, and then I ate the leftovers cold,
like a vicchysoise.