<sf> wrote in message ...
> 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

Thanks SF, I have the second link rising right now, the first one looks good
too just too much work on a weekend ;-) I'll take some pics. Cheers.