This slightly sweet focaccia (three tablespoons sugar in the dough and another sprinkled over the top) is quite beautiful and makes a perfect fall or winter bread. It's great on its own, and also great...
Author: Martha Rose Shulman
I first made this because I had a festival of leftovers in my refrigerator - sautéed peppers with tomato and onion, and roasted eggplant. The combination made a delicious, typically Mediterranean topping....
Author: Martha Rose Shulman
I came across a focaccia recipe from the Appulia region of Italy that incorporates mashed potatoes into the dough in Carol Field's book, "Focaccia." I thought I would need to reformulate my flour amounts,...
Author: Martha Rose Shulman