14 Jan
Foccacia with olives
It is Sunday morning, and my time to recover some energy after a busy week. I have several ways to recover.
Terje, Marta and cousin Mathilde are out cross country skiing, yes we’ve finally got enough snow for that.
I could have gone with them, but decided to use the opportunity to enjoy a quiet house. I have an opera playing, Mozart’s Don Giovanni, I am making a cream cake for a party in the afternoon, and I have just taken a foccacia with olives out of the oven.
The nice smell is filling the house.For the foccacia I used the same recipe as I gave you a few days ago, Foccacia Dolca con Mandorle, but instead of sprinkling the dough with sugar before baking, I used a small glass of marinated olives.
A rich foccacia doesn’t need anything else, but taste the best eaten plain, still hot from the oven.
Terje, Marta and cousin Mathilde are out cross country skiing, yes we’ve finally got enough snow for that.
I could have gone with them, but decided to use the opportunity to enjoy a quiet house. I have an opera playing, Mozart’s Don Giovanni, I am making a cream cake for a party in the afternoon, and I have just taken a foccacia with olives out of the oven.
The nice smell is filling the house.For the foccacia I used the same recipe as I gave you a few days ago, Foccacia Dolca con Mandorle, but instead of sprinkling the dough with sugar before baking, I used a small glass of marinated olives.
A rich foccacia doesn’t need anything else, but taste the best eaten plain, still hot from the oven.
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Sunday, January 14th, 2007 at 5:28 pm under
