Focaccia from the bread baker!

[trystinn]

The picture is worth a thousand bites!

Comments

[ericsilverbear.livejournal.com]

drooooooooooooooooooooooooooooooooooooooooooooooooooooool

[tryst-inn.livejournal.com]

I think I may be getting the hang of this!

[rainbear.livejournal.com]

Nice!

When you make it next time? Try making dimples every, oh, 1" or so, with your fingers, and drizzle some EVOO over it before baking.. :) As a friend of mine would say: It'll be t3h yumm3h! :)

[tryst-inn.livejournal.com]

EVOO?

Sounds scrumptuous! Absolutely will do so next batch.

[rainbear.livejournal.com]

Oops..sorry--bad habit I picked up from Rachael Ray. Extra-virgin Olive Oil...

[tryst-inn.livejournal.com]

Ahhh, thank you. Our bookstore carries an entire bookshelf of her cookbooks, but I've never read one or seen her on TV.

As it happens, I purchase EVOO in bulk. Thanks for the dimpling idea.

[chyara.livejournal.com]

gotta love that Rachel Ray... she is just so down to earth.

[rainbear.livejournal.com]

Sure if she'd lay off the speed.. ;-)

[wild-heart.livejournal.com]

Yup . . . like the recipe I sent along.

Looks delicious!

[paigemom.livejournal.com]

That looks soooo yummy!

[chyara.livejournal.com]

it looks beautiful.... so what was the prezzy exactly? the stone?

[tryst-inn.livejournal.com]

The stone plus a big domed top for it.

Though, I'm told more boxes are coming!