There's a recipe in the October issue of SL for focaccia topped with caramelized onions. Yummy! I had planned to make it tonight for dinner. However AC and Lizzie ended up eating with us and I knew they wouldn't eat the onions, so I improvised. I used pizza dough from Publix as the base of the recipe and roll it out a little thicker than I do for pizza. Then I made indentations in the top of the dough with the handle of a wooden spoon. The next step was to sprinkle the dough with salt and dried rosemary and drizzled it with olive oil. Bake it at 425° for 15 to 20 minutes. Cut the focaccia into triangles to serve.
Friday, August 28, 2009
Focaccia
There's a recipe in the October issue of SL for focaccia topped with caramelized onions. Yummy! I had planned to make it tonight for dinner. However AC and Lizzie ended up eating with us and I knew they wouldn't eat the onions, so I improvised. I used pizza dough from Publix as the base of the recipe and roll it out a little thicker than I do for pizza. Then I made indentations in the top of the dough with the handle of a wooden spoon. The next step was to sprinkle the dough with salt and dried rosemary and drizzled it with olive oil. Bake it at 425° for 15 to 20 minutes. Cut the focaccia into triangles to serve.
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