As you can tell, I’m in somewhat of a savoury baking craze. I figure that even though it’s still essentially a carb and a fair amount of olive oil is involved, it’s still healthier than butter and sugar in cakes, cookies and muffins. At least I get to satisfy my baking obsession without any (or rather, less) guilt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLgr7Qru8oTdhlf8mFYUnTwJ2llDFQ0adquoVCzQ65l4P02Ooyg6nMY1V5Du0AcLuFR6PCoqKA0lp-WiLG7Kvh6sPQTmgFigpvIuOKltcmy1p-N8Gpm4gGdGj2L-uhGdKqbxccA/s400/anchovy+olice+focaccia.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfMWyMmkEXfriIuufPsOFIZNr-BJ0sAfyc-isw-e0fX86qSagOmpaMy9fEd4hcG7jTxPGmP6DgqHDYWmjd7eob-LkKlfOh1zg9Waf633U-h61NyurUVGjydOZQZXqrZk690EorA/s200/anchovy+compare.jpg)
The only problem with making breads is the rising that’s involved. The actual preparation and baking is fairly minimal, but because it entails 2 risings of about an hour each, you pretty much have to be home for a 5-hour stretch, even though you can leave it alone and do something else for about 75% of the time.
Anyway, now I’m obsessed with thinking of new focaccia pairings/toppings. So far I’ve done Sundried Tomato and Parma Ham, and Anchovy and Olive. I’ve brainstormed a bit and I’d like to do a Smoked Salmon and Mascarpone Cheese one, as well as something with gorgonzola, though I’m not sure what to pair the latter with. Any suggestions, or ideas for alternative toppings?
A says:
Nowhere near as good as C’s very first batch of sundried tomato and parma ham focaccia.
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