Tuesday, August 18, 2009


One of Emily's staples is a focaccia variant of the NY Times No-Knead Bread recipe. Basically, it is a quick mix before you go to bed, and some time for a second rise and baking in the morning, which makes it perfect for weekends. Top it with whatever you want - in this case caramelized onions, roasted red peppers, goat cheese, and of course garlic and olive oil.

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