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GARLIC &  PARMESAN  FOCACCIA

Use the above recipe, except add 6-8 cloves of crushed garlic to the olive oil you brush on the top of the loaves. Be sure you distribute the garlic bits evenly over the loaves. When the bread comes out of the oven and is still very hot, sprinkle with as much grated parmesan (or  Romano) cheese as you like.

GREEN ONION FOCACCIA

Use the above recipe. When the bread loaves have baked for 15 minutes, sprinkle the top of the loaves with a mixture of 1 bunch of green onions (finely chopped) and 2 Tbsp GOOD DARK olive oil. Continue to bake for the remaining time.

VIDALIA ONION FOCACCIA

Use the above recipe. Just before putting the loaves into the oven, sprinkle the tops of the loaves with thinly sliced vidalia onions mixed with just enough olive oil to moisten them. We like lots of onions.

TOMATO BASIL FOCACCIA

Use the above recipe. Just before putting the loaves into the oven, top each with ¼ slices of roma tomatoes and fresh basil leaves. Brush the tops of the tomatoes and basil leaves with a little olive oil.

NOTE: As you can see the variations are limited only by your imagination. We use other herbs and toppings depending on what we have on hand or have a taste for. The focaccia shouldn’t look like a pizza ....it is a bread. It also warms (almost like fresh-baked) in the microwave, so you can enjoy for several days. Often I will bake only one loaf, putting the other half of the dough in the freezer to be baked fresh (maybe with a different topping) at a later time.

 

 

 

 

 

 

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