Comments on: Rosemary & Spanish Olive Focaccia http://arapleting.com/porkygourmand/2009/06/rosemary-spanish-olive-focaccia/ commis for life! Tue, 24 Apr 2012 07:13:57 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Kip the Porky Gourmand http://arapleting.com/porkygourmand/2009/06/rosemary-spanish-olive-focaccia/comment-page-1/#comment-550 Kip the Porky Gourmand Fri, 12 Jun 2009 19:04:23 +0000 http://arapleting.com/porkygourmand/2009/06/rosemary-spanish-olive-focaccia/#comment-550 Cheers Illy!! Cheers Illy!!

]]> By: Illias Lee http://arapleting.com/porkygourmand/2009/06/rosemary-spanish-olive-focaccia/comment-page-1/#comment-546 Illias Lee Wed, 10 Jun 2009 11:32:23 +0000 http://arapleting.com/porkygourmand/2009/06/rosemary-spanish-olive-focaccia/#comment-546 Looks excellent! Like the pasta you made too! U're gonna do well come Oct! Looks excellent! Like the pasta you made too! U’re gonna do well come Oct!

]]> By: Quickie: Focaccia with Avocado & Tomato | The Porky Gourmand http://arapleting.com/porkygourmand/2009/06/rosemary-spanish-olive-focaccia/comment-page-1/#comment-544 Quickie: Focaccia with Avocado & Tomato | The Porky Gourmand Tue, 09 Jun 2009 19:16:34 +0000 http://arapleting.com/porkygourmand/2009/06/rosemary-spanish-olive-focaccia/#comment-544 [...] when lunchtime laziness struck me recently, the focaccia I made recently saved the day. The sandwich above took less than 5 minutes to prep. Started by [...] [...] when lunchtime laziness struck me recently, the focaccia I made recently saved the day. The sandwich above took less than 5 minutes to prep. Started by [...]

]]> By: Kip the Porky Gourmand http://arapleting.com/porkygourmand/2009/06/rosemary-spanish-olive-focaccia/comment-page-1/#comment-543 Kip the Porky Gourmand Tue, 09 Jun 2009 19:09:32 +0000 http://arapleting.com/porkygourmand/2009/06/rosemary-spanish-olive-focaccia/#comment-543 Sema Rista! The salt in the dough is essential, but you can do without the salt added to crust before baking. I like the salty crust. Now about sweetening, you could probably substitute sultanas for the olives. Sema Rista!

The salt in the dough is essential, but you can do without the salt added to crust before baking. I like the salty crust. Now about sweetening, you could probably substitute sultanas for the olives.

]]> By: Rista http://arapleting.com/porkygourmand/2009/06/rosemary-spanish-olive-focaccia/comment-page-1/#comment-535 Rista Sun, 07 Jun 2009 13:01:50 +0000 http://arapleting.com/porkygourmand/2009/06/rosemary-spanish-olive-focaccia/#comment-535 Looks great, but tastes (to the eyes :) ) a bit salty. What could make it a bit sweeter? Ama focaccia's supposed to be salty? Looks great, but tastes (to the eyes :) ) a bit salty. What could make it a bit sweeter? Ama focaccia’s supposed to be salty?

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