I’ll go out on a limb here and put something food related here.Ĭould go a little nuts for Creme Brûlée and Italian Black Truffle Almonds…. Here is Maui Onion Flavored Macadamia Nuts. Bag on the left is Shamrock and Sour Cream Flavored and bag on the right is Irish Farmhouse Cheese and Onion. It is even more interesting that Cooking LIGHT sells fried chips….But they are multi grain I noticed…. It’s kind of odd that Cooking Light Magazine sells food to me. A Cannoli Shell traditionally holds sweetened ricotta type of cheese….These Cannoli Chips might be like Cannoli’s without the filling…. Here are some Cannoli Chips in two different varieties. There is always something NEW, WEIRD, Different or Special Edition out there in the wonderful world of food! I never know what I’ll come across when I go to store. I also gave mine an extra drizzle of olive oil for flavor and also to prevent my vegetables from burning. The delicate marjoram I added at the end. Add a fresh herb of your choice (either now or 5 minutes before the end of cooking and finish with sea salt.įor the Focaccia I made in the picture I added small pieces of artichokes, zucchini, peppers, onions, garlic, goat cheese and fresh marjoram and finished with salt and pepper. What ever topping you pick you need to in-dent the dough with your fingers or a tool handle all over the surface and sprinkle with extra virgin olive oil. OK here you need to decide what kind of topping you want. Spread out the dough and leave it covered with plastic wrap for about an hour till it rises again. Take your time and when your ready get out two pans and sprinkle each with about a 1/2 teaspoon of olive oil and sprinkle each pan with about a teaspoon of semolina flour. Cover it with plastic wrap and leave it in a warm place for an hour again. Cover the bowl with plastic wrap and leave in a warm place for about an hour.Īfter an hour it should have doubled and punch it down and make it into a ball again.
Make it into a dough ball and have it sit in the flour.
Now add the remaining cup and knead in the flour till the dough feels smooth and together. When it’s foamy add 3 cups flour and hand mix. Mix and cover with plastic wrap and leave in a warm place for a half an hour till it gets foamy. In a large mixing bowl add the yeast, sugar and water. Top it however you like! This recipe will make TWO Focaccia Breads that are about 8 x 12 inches each and will serve about 8 each or 16 servings all together.ġ packet active dry yeast (2 1/4 teaspoons or 1/4 oz.)ġ cup bread flour (knead in what you need and the rest is for the dough ball to sit in)ġ teaspoon extra virgin olive oil – for the panĢ teaspoon semolina flour (or substitute corn meal) – for the panĢ big pinches semolina flour – for the top of dough for when you are spreading it out Focaccia is easy to prepare in a home oven. Very traditional Focaccia Breads are very scant with toppings and often only contain an herb and salt. Real Neapolitan Pizzas do not contain olive oil in the crust because it will burn under the high temperature of a pizza oven. Focaccia also differs because when the dough is stretched out they are allow to rise again unlike pizzas that go in the oven after stretching. Focaccia with Artichokes, Zucchini, Peppers, Onion, Garlic, Goat Cheese and Fresh Marjoramįocaccia is similar to pizza but you are suppose to taste the olive oil in the crust.
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