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Article: Focaccia needn't take all day: ; Olive oil is better on top than inside the bread
- Article from:
- Charleston Daily Mail
- Article date:
- March 29, 2000
- Author:
CopyrightCopyright 2000 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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FOCACCIA, the all-purpose Italian bread served as a snack or with
soups or salads, is beyond the pale for most of us at home. Many
recipes call for huge amounts of flour (6 to 7 cups), the
preparation takes the better part of an afternoon, and it often
comes out of the oven tough and dense. The question was, is there a
quick and easy way to prepare the dough which, at the same time,
produces a light, fragrant bread?
I started my testing by cooking recipes from "Trattoria Cooking,"
"Essentials of Classic Italian Cooking" and the new "Joy of
Cooking." I concluded that 3 1/2 cups of flour was best since that
made just enough dough to fit into a standard jelly roll pan, the
container of choice ...