It makes really nice, earthy bread. This focaccia was inspired by Carol Field’s whole wheat focaccia.
These are very cheesy and pumpkiny yellow. The rolls are excellent slightly warm with soup, although I like them best split and turned into turkey sandwiches.
It’s all about good cheese accentuated with delicate flavor of fresh herbs. I wouldn’t add anything else to the topping. Obviously, it makes a great lunch paired with a big green salad.
Recently, a publisher sent me a copy of Andrew Whitley “Bread Matters” book and asked for a review if I find the book interesting enough. Now, let me jump right to the conclusion (I know, it would be more logical… Continue reading →
As soon as I read the tantalizing description of these bites in the “Gourmet” I rushed into the kitchen to make them. And I am glad I did! The recipe is adapted from Edward Lee