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Culinary Escape to Spain
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Focaccia with Caramelized Onions, Pear and Blue Cheese


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 Reviews:  3   Viewing: 1 - 3  
Rating: 5
by: Lorraine, NY Reviewed: 06/10/2014
Wonderful, with my own tweeks!
This focaccia is light and tasty. With respect to the original, I did make some changes. After dimpling the dough, brushed a small amount of oil over the top. I substituted mozzarella for the blue cheese (taste preference) and added that after about 7 minutes of cooking time, along with a sprinkling of parmesan, to add a little salty note. I opted to leave off the excessive topping of additional olive oil. Needless to say, mine is a bastardized version, but I think the dough is a great base.
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Rating: 2
by: Anne Reviewed: 08/01/2012
all that oil?
Seriously - with the amount of flour isn't 1/4 cup oil in the dough a little excessive?
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Rating: 5
by: Michael, IL Reviewed: 08/01/2012
As Tony would say It's Great
This turned out great. Loved the flavor and texture of the Focaccia. It's staying up front in my book to be made again.
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 Reviews:  3   Viewing: 1 - 3  
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