focaccia

• “Anonymous the focaccia is a pretty solid choice, great portion, decent price, always satisfying”

  PROFILE: Midtown Lunch’er “James Oliver Cury” | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan

• “Undaunted, I set out to make focaccia from a recipe I had earmarked previously, from Nick Malgeri's book "A Baker's Tour".”

  Archive 2009-07-01

• “The focaccia is unusual in that it incorporates wine into the dough, nicely complementing the flavor of the grape halves that stud the finished bread.”

  Bites from other Blogs | Baking Bites

• “Caramelized Onion Focaccia our focaccia is made with potatoes in the”

  shipping artichokes

• “My local pizza place when I was a kid served something they called focaccia pizza, and it looked a lot like this, only with a much thicker crust.”

  Simple Tomato and Basil Pizza

• “In fact, the word focaccia in Italian does indicate both a savory flat bread and a sweet leavened cake.”

  Almond-Orange Cake (Focaccia alla Portoghese) « Baking History

• “Many dictionaries of Neapolitan dialect from the late eighteenth century onward tell us that pizza, at its simplest, was merely a generic word for all kinds of pies, and for what would be called focaccia or schiacciata elsewhere in Italy, that is, a flat piece of dough dappled with fat or oil and cooked quickly in a hot oven.”

  Simon & Schuster: Delizia!

• “The focaccia was a success as yours was and has persuaded me to do it again, looks yummy on the plate with the olive oil x”

  Daring Bakers: Potato Bread

• “I've experienced only American iterations usually just called focaccia, though they're much sweeter, made either with our native wine grape, the Concord, or with sweet seedless red grapes.”

  NYT > Home Page

• “On one visit the focaccia was a winner, topped with tomatoes and onions;”

  NYT > Home Page

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