On 6/20/2010 7:46 PM, ImStillMags wrote:
> The flavor is really good. The texture is properly chewy outside and
> tender inside.The only thing I would do differently next time is not
> press the dough out quite as thinly as I did. I would have preferred
> the focaccia be a bit thicker.
>
> All in all, a very easy way to make a good focaccia bread.
>
> http://picasaweb.google.com/Sitara80...18637928042210
>
> The knife in the last picture is 18" long. It has a 12 1/2" blade. I
> have two....leftovers from the restaurant. They are workhorses. Great for cuttting pizza, hard blocks of cheese and things like Hubbard squashes and watermelons.
>

Looks wonderful. <drooling>

Becca