MainDishes.FocacciaSubmarines History
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May 24, 2014, at 08:43 AM
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[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Chloe]] — [-04 May 2014, 05:36-]
>>messageitem<<
thank-you for your sweet comment! i adore your blog rrkbemaaly (i copied your picture tabs on the sidebar, stole your "music" one is that okay, dear? if not i will take it right down!) p.s. my friend and i bought a loaf of fresh asiago bread this afternoon, sat down in the sun and at it all between us!
>><<
!!!!![[~Chloe]] — [-04 May 2014, 05:36-]
>>messageitem<<
thank-you for your sweet comment! i adore your blog rrkbemaaly (i copied your picture tabs on the sidebar, stole your "music" one is that okay, dear? if not i will take it right down!) p.s. my friend and i bought a loaf of fresh asiago bread this afternoon, sat down in the sun and at it all between us!
>><<
May 04, 2014, at 12:36 PM
by - Comment added
Added lines 37-43:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Chloe]] — [-04 May 2014, 05:36-]
>>messageitem<<
thank-you for your sweet comment! i adore your blog rrkbemaaly (i copied your picture tabs on the sidebar, stole your "music" one is that okay, dear? if not i will take it right down!) p.s. my friend and i bought a loaf of fresh asiago bread this afternoon, sat down in the sun and at it all between us!
>><<
December 10, 2007, at 04:33 AM
by -
Added lines 1-36:
Name: Focaccia Submarines\\
Key Ingredient: salami\\
Preparation: assemble\\
Cuisine: American\\
Source: Pillsbury Party Cookbook #147\\
Food Group: meat\\
Meals: lunch, dinner, party, picnic\\
Courses: main\\
Temperature: cold\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: :30\\
Comments: Purchased focaccia may be substituted for homemade.\\
Servings: 12
Bread:\\
1 package Hot Roll Mix\\
1 cup water, heated to 120 to 130F.\\
2 tablespoons margarine or butter, softened\\
1 egg
Topping:\\
3 tablespoons olive oil\\
1 teaspoon dried rosemary leaves, crushed
Filling:\\
1/2 cup prepared Italian salad dressing\\
6 to 10 lettuce leaves\\
4 ounces thinly sliced turkey\\
4 ounces thinly sliced salami\\
4 ounces sliced provolone cheese\\
1 cup alfalfa sprouts
Grease 12-inch pizza pan or large cookie sheet. In large bowl, combine flour mixture with yeast from foil packet. Stir in hot water, margarine and egg until dough pulls away from sides of bowl. Turn dough onto lightly floured surface. With greased and floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth, adding additional flour if necessary to reduce stickiness. Cover with large bowl; let rise 5 minutes. Place dough in greased pan; roll or press to 12-inch circle. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85F.) until light and doubled in size, about 30 minutes.\\
Heat oven to 375F. Uncover dough. With handle of wooden spoon or fingers, poke holes in dough at 1-inch intervals. Drizzle olive oil evenly over top. Sprinkle with rosemary. Bake at 375F. for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack.\\
Split focaccia in half horizontally. Drizzle half of dressing on cut side surface of bottom half; top with 1/2 of lettuce leaves. Layer turkey, salami, cheese and sprouts. Top with remaining lettuce. Drizzle remaining dressing on cut side of top half of bread; replace top. Cut into wedges.
Key Ingredient: salami\\
Preparation: assemble\\
Cuisine: American\\
Source: Pillsbury Party Cookbook #147\\
Food Group: meat\\
Meals: lunch, dinner, party, picnic\\
Courses: main\\
Temperature: cold\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: :30\\
Comments: Purchased focaccia may be substituted for homemade.\\
Servings: 12
Bread:\\
1 package Hot Roll Mix\\
1 cup water, heated to 120 to 130F.\\
2 tablespoons margarine or butter, softened\\
1 egg
Topping:\\
3 tablespoons olive oil\\
1 teaspoon dried rosemary leaves, crushed
Filling:\\
1/2 cup prepared Italian salad dressing\\
6 to 10 lettuce leaves\\
4 ounces thinly sliced turkey\\
4 ounces thinly sliced salami\\
4 ounces sliced provolone cheese\\
1 cup alfalfa sprouts
Grease 12-inch pizza pan or large cookie sheet. In large bowl, combine flour mixture with yeast from foil packet. Stir in hot water, margarine and egg until dough pulls away from sides of bowl. Turn dough onto lightly floured surface. With greased and floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth, adding additional flour if necessary to reduce stickiness. Cover with large bowl; let rise 5 minutes. Place dough in greased pan; roll or press to 12-inch circle. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85F.) until light and doubled in size, about 30 minutes.\\
Heat oven to 375F. Uncover dough. With handle of wooden spoon or fingers, poke holes in dough at 1-inch intervals. Drizzle olive oil evenly over top. Sprinkle with rosemary. Bake at 375F. for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack.\\
Split focaccia in half horizontally. Drizzle half of dressing on cut side surface of bottom half; top with 1/2 of lettuce leaves. Layer turkey, salami, cheese and sprouts. Top with remaining lettuce. Drizzle remaining dressing on cut side of top half of bread; replace top. Cut into wedges.