Split focaccia (to make a top and
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
Prepare and cook your favorite recipe for focaccia bread (or get store bought
Prepare the Focaccia recipe as instructed (Recipe #27968).
Slice the mushrooms.<
br>Sprinkle with garlic powder, italian seasoning and parm cheese.
alsamic vinegar (1 tsp).
Focaccia Tips: Let dough rise until
nstructions:
Naan:.Recipe #387678.
Pizza:.Recipe #387780 or Recipe #363140 on
Preheat an outdoor grill for medium-low heat and lightly oil the grate.
Place focaccia on a work surface and spread pesto on top. Layer tomatoes over the pesto and sprinkle with Italian cheese blend.
Place focaccia on grill and cook until cheese is completely melted and tomatoes are warmed through, 5 to 10 minutes. Watch the bottom for burning and move to higher rack if necessary.
Slice bread into 1-inch strips and enjoy.
2-18 hours (Note: the recipe as originally written said here
cooling rack.
FOR FOCACCIA:
Replace cheddar with 1
Cut focaccia bread in half so it looks like two pizza crusts. Spread olive oil on breads, then sprinkle with dried italian seasonings.
Split ingredients in half. Layer in order of ingredients listed above on both pizzas(can use more or less of toppings, it's all what you like). Bake at 350 until cheese is bubbly, 20-30 minutes. Will serve 2 lunch or make a nice appetizer if cut into bite sized pieces.
Cut each foccacia wdege in half horizontally. Spread Italian dressing on each side. Top ham on bottom of foccacia. Top with basil,olives and red onions, then top with cheese. Place under broiler long enough to melt the cheese. Serve warm.
You could also sprinkle with Italian seasonings if you like.
Preheat ove to 450\u00b0.
For plain focaccia, roll out dough in a circle, as if for a thicker than usual pizza crust.
Brush with olive oil and bake on a cookie sheet or pizza stone that has been sprinkled with corn meal or flour.
Remove from oven in 15 to 20 minutes or when golden brown.
Serve hot with plain or flavored olive oil for dipping.
If desired, you may flavor the dough before baking by mixing in 1/2 cup chopped olives (Greek olives are great!), roasted peppers or whatever.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
ven to 400\u00b0F Sprinkle focaccia with topping ingredients (except for
200 degrees C).
Bake focaccia on the lower rack of