Out on Long Island there is a specialty supermarket called "Fresh Fields"
that sell delicious foccaca breads with olives or spinach and cheese.
The bread in soft and puffed up around the top filling. It is out of
this world. If it is a long trip to this supermarket and since this is
one of their specialties, lots of time the trip is in vain, they are sold
out!! All recipes for foccaca I have are for a board type bread, flat
and hard. Can anyone help me out with the softer, puffed bread recipe?
Thanks.
Caspur@Juno.Com