On Sat, 12 Jul 2008 16:00:55 -0700, sf wrote:

>On Sat, 12 Jul 2008 22:45:36 GMT, "Dirty Harry" >
>wrote:
>
>>Ok, trying to find a good recipe for focaccia bread to test out my new pizza
>>stone. Online I'm finding a ton of difference recipes. Any advice on what
>>to look for? One recipe I saw they dumped 6 tables spoons of oil on it! >>
>>http://video.about.com/breadbaking/R...ccia-Bread.htm and baked it
>>in a pan. It looks pretty heavy when it comes out, I'd prefer crispy on the
>>outside and light on the inside. Thanks for any help.
>>Cheers
>>PS I'm hoping to get this going tonight :-D
>>
>I don't measure oil, so I put in more than most recipes call for. The
>thing I found is not to let it rise more than once because it becomes
>too poofy and "bready" for me. If you want a crisp outside, oil the
>crust and bake on high heat. It goes quickly.

Reply to my own reply....

I googled around for good focaccia pictures (there's usually a recipe
attached to the food pictures).

These looked good to me.
http://www.foodbeam.com/2008/01/04/r...-step-by-step/
or
http://tinyurl.com/5wb6q2

http://www.aspoonfulofsugar.net/blog..._focaccia.html


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West