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