I make focaccia pretty often. We both love it here. I do add toppings to mine usually, and sometimes I mix them into the dough itself too: sliced tomatoes, black olives, Pamesan (always Parmesan), mushrooms, sometimes mozzarella, sauteed onions. . . .I tend to think of foccacia as pizza without the sauce, so just about any topping sounds good to me on it. And it bakes up so fast! Always a treat. :)
I like Val's suggestions, above! Yum! (Or as they say in France, Miam!)
Yes - thanks, Val! And I'll feel better about it if I put some rye or whole wheat flour in it, too.
You're welcome, and I just found the picture I was remembering the other day: http://eatdrinkpretty.com/2011/01/no-knead-focaccia-tiles.html That photo was in Better Homes and Gardens awhile back. I saved the clipping, thinking what a clever idea: Think of the many options for specific guests' tastes and for parties or holidays--even to use with cookie cutters! :) Focaccia's fun.
Thank you, Val. I'll look it up right away!
I just pinned it! :)
'Thought you'd appreciate that one. It's clever and so pretty--always a nice combination in food. :)
Yum! I wouldn't mind a taste.:-)