Focaccia with roasted tomatoes and onions

May 4, 2010 § 4 Comments

Look what I made!  I baked.  And by now we know what that means…the train has just pulled in to procrastination station, and it might be here for a while, so you may as well get off and stretch your legs.  What can I say?  I don’t feel like writing an abstract for the paper I’m currently working on.  Oh, and the other thing I can say is that this might be the best product of my procrastination yet!

My parents went to Italy last year for a trip (can you believe they didn’t take me?!  The devestation!), and were kind enough to show me their pictures a couple of times and tell me the stories of their meals in such detail that if those photos hadn’t been digital, I’m pretty sure they would have been ruined by my drooling.  What I have been most stuck on was the descriptions of the focaccia they had.  Loaves of bread laced with olive oil and topped with any number of uber-Italian ingredients for the baking.  They traveled through the region where focaccia is originally from!  I was fairly consumed with jealousy and vowed that I would travel there myself someday, and until then figured I had to at least try making some good focaccia myself.

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