Recipe
January 28, 2009
Clay Pot Focaccia Recipe
Step 1: Soak a 4-cup clay pot in water for 30 minutes. Do not preheat oven.
Step 2: In a bowl, sift together first five ingredients. Stir in herbs and grated cheese.
Step 3: Pour melted shortening over flour mixture and work through evenly with a fork. Using a whisk, stir in eggs and milk until well blended.
Step 4: Line bottom of clay pot with waxed paper. Pour in batter.
Step 5: On surface of batter, scatter sun-dried tomatoes and olives, almond-sized clumps of goat cheese, a layer of caramelized onions and a sprinkling of herbs or black pepper. Cover and place on middle rack of oven.
Step 6: Turn oven to 375ºF and bake 40 minutes. Uncover and bake 10 more minutes. Remove from oven. Allow to cool for 5 minutes before running knife around edge and lifting loaf out.
Directions
Yield:
Step 1: Soak a 4-cup clay pot in water for 30 minutes. Do not preheat oven.
Step 2: In a bowl, sift together first five ingredients. Stir in herbs and grated cheese.
Step 3: Pour melted shortening over flour mixture and work through evenly with a fork. Using a whisk, stir in eggs and milk until well blended.
Step 4: Line bottom of clay pot with waxed paper. Pour in batter.
Step 5: On surface of batter, scatter sun-dried tomatoes and olives, almond-sized clumps of goat cheese, a layer of caramelized onions and a sprinkling of herbs or black pepper. Cover and place on middle rack of oven.
Step 6: Turn oven to 375ºF and bake 40 minutes. Uncover and bake 10 more minutes. Remove from oven. Allow to cool for 5 minutes before running knife around edge and lifting loaf out.