We ate dinner at a an Italian Restaurant last night. The waitress brought
some bread which was unusual. We asked her what it was and she said
Focaccia. It was serve warm, about two inches thick, had big holes and was
slightly sweet. The crust tasted very much like it had been made with
Bisquick. I told my wife and she thought it had been made with yeast. I
looked on the internet and found a recipe for Focaccia made with Bisquick.
What do you Focaccia bakers think?
Ernie

On 28-Nov-2004, "Ernie" > wrote:

> We ate dinner at a an Italian Restaurant last night. The waitress brought
> some bread which was unusual. We asked her what it was and she said
> Focaccia. It was serve warm, about two inches thick, had big holes and
> was
> slightly sweet. The crust tasted very much like it had been made with
> Bisquick. I told my wife and she thought it had been made with yeast. I
> looked on the internet and found a recipe for Focaccia made with Bisquick.
> What do you Focaccia bakers think?
> Ernie

Yuck! They may have called it foccacia, but it is far from any authentic
foccacia I have ever had, and bear no resemblance to any I have made.

That is much thicker than any I have ever seen. Extra-virgin Olive Oil
contributes substantially to the taste of foccacia; the shortening that is
in Bisquick adds little or no flavor. Though some recipes may call for a
bit of sugar to feed the yeast, it would never be enough to make the dough
sweet.

We think that you are just trying to stir up some more trouble.

"Ernie" > wrote in message =
. com...
> We ate dinner at a an Italian Restaurant last night. The waitress =
brought
> some bread which was unusual. We asked her what it was and she said
> Focaccia. It was serve warm, about two inches thick, had big holes =
and was
> slightly sweet. The crust tasted very much like it had been made with
> Bisquick. I told my wife and she thought it had been made with yeast. =
I
> looked on the internet and found a recipe for Focaccia made with =
Bisquick.
> What do you Focaccia bakers think?

We think that you are just trying to stir up some more trouble.

(Posters are urged to post top and bottom until the present controversy
is resolved.)

(After how may foccaciae is one a Focaccia baker? How about when
you attempt a boule but it finishes up as focaccia?)

(Thanks!)

--
DickA