Italians make focaccia with many different flavorings. To make herb focaccia, sprinkle 1 1/2 Tbs. finely chopped fresh rosemary, sage, basil, oregano or summer savory over the dough before topping with oil and salt. For olive and sun-dried tomato focaccia, sprinkle 1/2 cup pitted black olives and 1/4 cup chopped oil-packed sun-dried tomatoes over the dough before topping with oil and salt. For cheese focaccia, sprinkle 1 cup crumbled Gorgonzola or 1 cup grated Parmigiano-Reggiano or Asiago over the dough after drizzling with oil. Omit the salt.
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