On 28-Nov-2004, "Ernie" > wrote:

> We ate dinner at a an Italian Restaurant last night. The waitress brought
> some bread which was unusual. We asked her what it was and she said
> Focaccia. It was serve warm, about two inches thick, had big holes and
> was
> slightly sweet. The crust tasted very much like it had been made with
> Bisquick. I told my wife and she thought it had been made with yeast. I
> looked on the internet and found a recipe for Focaccia made with Bisquick.
> What do you Focaccia bakers think?
> Ernie

Yuck! They may have called it foccacia, but it is far from any authentic
foccacia I have ever had, and bear no resemblance to any I have made.

That is much thicker than any I have ever seen. Extra-virgin Olive Oil
contributes substantially to the taste of foccacia; the shortening that is
in Bisquick adds little or no flavor. Though some recipes may call for a
bit of sugar to feed the yeast, it would never be enough to make the dough
sweet.