In article >,
Bob > wrote:
>Dean wrote:
>
>> But enough about the wine, tell me more about the Focaccia. It sounds
>> delicious.
>
>There's not really much to tell: I follow the focaccia recipe in _Baking
>With Julia_, but add some seeded olives, some olive paste (made by seeding
>olives and either squashing them in a mortar or whirring them in a
>mini-chopper), some walnut pieces, and I substitute walnut oil for a third
>of the olive oil. I use whatever black olives appeal to me at the time.

Are the olives incorporated in the dough, or spread on top?

Sounds yummy. I have been having good success with rosemary foccaccia
these days and my formula is easy enough for me to remember (1 lb flour is
3 rounded cups, 1 package yeast in 250 ml water, 1 TBS kosher salt, 7 TBS
olive oil, plus the rosemary) but branching out is always good.

If I weren't committed to a bunch of other things, I'd invite myself over
;-) but I'm thinking my own menu may be:

artichoke dip
shrimp cocktail

baked salmon (fishitarian guests, otherwise I would have my dad's
butterflied marinated leg of lamb)
scalloped potatoes or rice
roast asparagus

something springy for dessert (if I can find a good recipe for an almond
bundt cake, I'm there, with something involving strawberries or rhubarb on
the side)

Charlotte
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