T. baked a rosemary focaccia this weekend that turned out like a dream- a light golden outer crust with a pillowy soft interior. While he was at it, I marinated tofu and mixed veggies in a little olive oil, salt, pepper, fresh basil, and lemon zest. As the bread cooled on the rack, we got to work on the grill. This tasty stacked dinner sammy was layered high on the sliced focaccia with fresh greens, the grilled tofu and veggies, a little grated parmesan and garlic aoli.
Rosemary Focaccia (Gourmet Magazine 2002)
http://www.epicurious.com/recipes/food/views/106275
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