Wednesday, December 15, 2010


The grand finale of my days in the bakery science lab went down fabulously. During our final lab last week we made some scrumptious product. It was a pizza lab so to go along with lots and lots of cheese pizza we added another similar product, focaccia. That's pronounced \fō-ˈkä-ch(ē-)ə\ or foh-kah-sha. Basically focaccia is an Italian flatbread, typically made with herbs and olive oil. We went a little gourmet and added some additional fabulous toppings.

Check out our green apple, blue cheese, toasted walnut focaccia or perhaps the tomato, basil, asiago cheese focaccia.

Delightful, simply delightful. Focaccia is best warm from the oven, possibly with a nice glass of wine. Enjoy it later as a sandwich, simply slice that beauty in half and stuff with your favorite sandwich eatings.

1 comment:

  1. I could go for some green apple focaccia right now. This makes me think I need to go feed my very abandoned sourdough...