Which Focaccia is Best? Jane's Pick!

[janezapchef]

Any opinions as to which of the PC recipes for focaccia is the best? I've never made any of them, but I am setting up a table (just me, no other vendors) at a spa this weekend. The owner requested focaccia samples. So, what's the best one?
Fantastic Focaccia Bread?
Roasted Pepper Focaccia?
Mushroom Focaccia Bread?
Deep-Dish Artichoke Focaccia?
Something altogether different (if so, please, provide the recipe)?
TIA,
Jane

 

[janezapchef]

Anyone? I am wanting to go grocery shopping today, or I wouldn't be so impatient!
TIA!

 

[ChefPaulaB]

Sorry, I haven't tried any of them....

 

[Chefstover2]

Rustic Focaccia will rock your world! Let me know if you need the recipe...it's from SB 2002 (or around that time).

 

[Chefstover2]

OK, so I can't read! :blushing:

Rustic Focaccia
2 packages refrigerated pizza crust
2T olive oil
1 tsp Pantry Italian Seasoning mix
2 garlic cloves, pressed
1 cup (4 oz.) shredded mozzarella cheese, divided
1 can (3.25 oz.) pitted ripe olives, drained and sliced
1/2 cup chopped onion
2 plum tomatoes, thinly sliced
1/4 cup grated fresh parmesan cheese
Additional seasoning mix.

1. Preheat oven to 400 degrees F. Unroll both packages of pizza duogh and arrange side by side on Large Bar Pan (or Large Round Stone). Using lightly floured Baker's Roller, roll dough to edge or baking stone, pressing seams to seal.

2. In Classic BAtter Bowl, combine oil, seasoning mix and garlic pressed iwth Garlic Press; mix well with Small Mix 'n Scraper. Spread oil mixture evenly over entire crust using scraper; top with 3/4 cup of the mozzarella cheese.

3. Slice olives using Egg Slicer Plus. Chop onion using Food Chopper. Thinly slice tomatoes using Tomato Knife or Ultimate Mandoline. Sprinkle olives and onion over dough; top with tomatoes and remaining mozzarella cheese. Grate Parmesan cheese over dough using Rotary Grater or Microplane Grater; sprinkle with additional seasoning mix.

4. Bake 23-26 minutes or until cheese is melted and crust is golden brown. Remove from oven; let stand 10 minutes. Cut into squares and serve.

Makes 16 servings

HTH

 

[janezapchef]

So, I went with the Rustic Focaccia, which was AWESOME and attempted the Deep Dish Artichoke Focaccia. Either that recipe is AWEFUL or my Pizza Crust and Roll mix went bad (it was pretty old) because it was GROSS! I actually threw the whole thing out after trying one bite. I'm glad I tried it! I remade the toppings and put it on refrigerated pizza crust like the rustic focaccia, and it turned out pretty decent. I also made the Cheesy Bacon Bites, which were also fantastic! Thanks for all the input!