On 1/27/2011 3:50 PM, Michael Kuettner wrote:
> "aem" schrieb :
>> On Jan 27, 10:42 am, aem > wrote:
>>> The estimable Russ Parsons has an article in the L.A. Times that seeks
>>> to return to the basics of simple and delicious focaccio. Popularity
>>> leads to many variations, some of which stray too far. So he gives a
>>> reminder of the original that deserves the popularity in the first
>>> place. Links to some s.
>>> -aemhttp://www.latimes.com/features/food/la-fo-calcook-focaccia-20110127,...
>>>
>>
>> Yeah, I know I misspelled it. -aem
>
>
> That's original focaccia ?
> Not in the real world (ie., outside the USA).
> High water to flour rate ? <snort>
> Rest overnight in the refrigerator ? <snort>
> The only focaccia which resembles the thing in the article would be
> the "Focaccia al formaggio" from Liguria.(200 g flour, 100 ml EVOO,
> salt and cold water).
> "Focaccia sarda" (from Sardinia) has a potato dough.
>
> Focaccia could be translated as pancake.
>
> Cheers,
>
> Michael Kuettner
>
>
>



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