Focaccia from President Choice
Let me tell you … we were not that adventurous when it comes to groceries before we started blogging. We just always go to the same aisle and buys only stuff we are familiar with. Since we wanted to blog on something new these days, we began to pay more attention to stuff we normally ignore. This is one new food to us and have never heard of.
Focaccia (pronounced as foh-KAH-cha) is a flat bread topped with stuff, very much like what you see in pizzas. Except that we see that they don’t use pizza sauce, at least not the one we bought. The one below, caramelized oinion and pesto chicken, costs $4.99 only.
Focaccia is a popular Italian and Greek dish. It is often baked with herbs and cheese added to the dough. Focaccia can be looked upon as a predecessor of the modern pizza.
We like a crispy texture — to do that we have to bake it with direct heat (i.e. without a tray). Baking takes 25 minutes in a 400F pre-heated oven.
Compared to pizzas, this is a thad too dry. But the bread was really crispy on the outside and chewy on the inside. At least we know what a Focaccia is now.
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pasion | May 25, 2006 | Reply
hello suanne, seriously LOVE foccacia! just looking at those photos got me hungry (at midnite) here. btw, thanks for dropping by my own little abode for what we’ve been chowing! i’m officially not a lurker here now ;)
Suanne | May 25, 2006 | Reply
I like your site. Very nice … and have blogrolled you. Visit often — we try to blog everyday.
Maritza | May 26, 2006 | Reply
Perhaps a little olive oil drizzled over the top prior to baking may help the texture?
pasion | May 26, 2006 | Reply
suanne, ever tried making your own? it is so much better than the prepackaged stuff. its not too hard to make. try out our recipe at: http://www.blogcharm.com/pasion/pasion/20083/You+can+make+this+olive+and+basil+foccacia.html
-t- | May 27, 2006 | Reply
Looks and sounds delicious! I’m getting hungry. :)
Suanne | May 27, 2006 | Reply
Hi Maritza: Thanks for the tip. I’ll try applying some olive oil the next time — believe that will add to the recipe.
Hi Pasion: Thanks for the recipe. I’ll try it one of these days and will let you know how it turns out. Anyway, I think you link should be http://www.blogcharm.com/pasion/20083/.