tag:blogger.com,1999:blog-1766787578613058302.post1105601121969608771..comments2024-03-12T03:02:47.942-04:00Comments on Anna's Table: Grilled Portobello Mushrooms with Blue Stilton BurgerAnna Chttp://www.blogger.com/profile/07936379445132121497noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1766787578613058302.post-27012699707387509842010-06-26T09:57:25.540-04:002010-06-26T09:57:25.540-04:00Hi Susie,
Thanks for dropping in. I adapted the Ne...Hi Susie,<br />Thanks for dropping in. I adapted the New York Times no-knead recipe for the focaccia. I simply add a heaping tablespoon of powdered malt,about three tablespoons of olive oil and about one and half cups of water to the original recipe. After the second rising,I dust the dough with some flour to help spread it on the prepared pizza pan. I really don't work the dough as you normally would.Anna Chttps://www.blogger.com/profile/07936379445132121497noreply@blogger.comtag:blogger.com,1999:blog-1766787578613058302.post-34989711656053679012010-06-26T09:00:39.614-04:002010-06-26T09:00:39.614-04:00Portobello mushrooms and balsamic vinegar were mad...Portobello mushrooms and balsamic vinegar were made for each other! Got a recipe for the focaccia? It looks divine!Suzie Ridlerhttps://www.blogger.com/profile/08603343663483772145noreply@blogger.com