ADVERTISEMENT
- Real Recipes from Real People -

ISO: Milly Ricks (re: Basic Sponge in Rosemary-Whole Wheat Focaccia with Garlic)

Misc.
ADVERTISEMENT
Hi Milly,

Thank you for pointing out the Basic Sponge missing from the original posting. I've added in the recipe for the sponge. For the complete recipe, click here:

Rosemary-Whole Wheat Focaccia with Garlic
MSG ID: 318144

Happy Baking!

Betsy

IN REPLY TO:

What is meant by basic sponge in the rosemary whole wheat foccacia recipe?
MsgID: 3140662
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Rosemary-Whole Wheat Focaccia with Garli...
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (19)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Alton Brown's Hot Cocoa Mix
  • Hello Jane, Following is a Hot Cocoa from Alton Brown's Good Eats program that I use. I tried a few others and I always go back to this one. HOT COCOA MIX by Alton Brown 2 1/2 cups powdered milk 1 cup Dutch Processed...
  • Curry Paste (food processor, Trinidad, Caribbean)
  • CURRY PASTE 6 tablespoons coriander seed 1 teaspoon anise seed 1 teaspoon clove 1 teaspoon cumin seed 1 teaspoon fenugreek seed 1 teaspoon black peppercorns 1 teaspoon mustard seed, toasted 1 teaspoon turmeric 2 clove...
  • Garlicky Chicken Thighs (serves 2)
  • GARLICKY CHICKEN THIGHS "We always buy locally raised free-range poultry because it’s tastier and humanely raised. Here, we use it in a dish that requires a minimum of attention from the cook. Once you have browned the...
  • San Francisco Chicken (NOT K&S Cafeteria's)
  • Its not on the K & S Cafeteria recipe is not on the Internet. Here are some recipes for San Francisco Chicken that I found that you can experiment with. I am not sure if it is the same thing since I have never seen or ea...
ADVERTISEMENT
  • Barbecued Orange Chicken
  • BARBECUED ORANGE CHICKEN 2 1/2 pounds chicken parts BBQ Sauce: 1/4 cup vegetable oil 1/4 cup frozen orange juice concentrate 1/2 cup white wine vinegar 1/4 cup tomato paste 1 orange zest, removed with grater, orange s...
  • Pork Steaks with Plum Glaze
  • PORK STEAKS WITH PLUM GLAZE 1 pork tenderloin (about 1 pound), trimmed 1 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1/2 cup plum jam or preserves 1 tablespoon brown sugar 1 tablespoon peeled, grated fresh...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Milly Ricks (re: Basic Sponge in Rosemary-Whole Wheat Focaccia with Garlic)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!