http://www.suziethefoodie.com/anna-olson-rosemary-onion-focaccia/ Food Writer, Photographer and Product Reviewer Thu, 17 Nov 2016 21:29:35 +0000 hourly 1 http://www.suziethefoodie.com/anna-olson-rosemary-onion-focaccia/#comment-12338 Tue, 15 Nov 2016 19:05:19 +0000 http://www.suziethefoodie.com/?p=6023#comment-12338 Wow, you were such a pro at it Wayne, nice! Yes, it would be perfect for fondues. I just made mega croutons out of them for a panzanella salad. You know, I should have gone with the kosher salt, I had a coarse one and I like it too. Thank you! I’m so glad you think I did a good job and it’s amazing, my photo looks a lot like the one in her cookbook so that’s high praise.

]]> http://www.suziethefoodie.com/anna-olson-rosemary-onion-focaccia/#comment-12336 Mon, 14 Nov 2016 22:39:14 +0000 http://www.suziethefoodie.com/?p=6023#comment-12336 I really wish I had a nickel for all the pans (and I mean full size sheet pans) of focaccia I made during my years as a prep cook in Whistler. We used it for the cheese fondues we sold in the winter at the restaurant i worked at. You are right the dough is intoxicatingly soft and incredibly forgiving.
So far as the salt goes, years ago I switched to using Kosher Salt for almost all my cooking and it works incredibly well when used in baking as you need here. The salt to me has almost a sweet taste when compared to regular salt (even a lot of sea salts) and it is relatively free of any chemicals except an anti caking agent .
Your results look spectacular and I have Anna’s recipe in my chest and am inspired to make a batch (well maybe a half batch) the next time I go on an Italian recipe jag.

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