Author Topic: Ligurian focaccia  (Read 2369 times)

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Offline TXCraig1

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Re: Ligurian focaccia
« Reply #25 on: January 29, 2016, 02:07:50 PM »
Best breakfast I've had lately: leftover Liguian focaccia, toasted in panini press, torn into pieces, and used in this recipe:

https://davidrosengarten.com/blog/mommas-deep-dish-boiled-eggs-with-shards-of-buttered-toast/

Crumbled bacon didn't hurt.


Soft boiled eggs? Did you boil or SV?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline chrisf

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Re: Ligurian focaccia
« Reply #26 on: February 22, 2016, 10:24:40 AM »
I'll be in Rapallo this summer, I'll have to try some of the local focaccia.

If there are any stand-out names of places, let me know. I'm going to try to make a special trip to Pizzarium in Rome as well but time will be tight.

Offline DutchPizza

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Re: Ligurian focaccia
« Reply #27 on: April 30, 2016, 07:39:13 PM »
Great bread! We enjoyed it with some fresh tomato soup.

Offline TXCraig1

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Re: Ligurian focaccia
« Reply #28 on: April 30, 2016, 08:00:26 PM »
Looks awesome!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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