Cheese-Stuffed Focaccia

      Focaccia is basically an Italian flat bread similiar to pizza but, unlike its relative, is never served piping hot.  It is made from a simple dough that can be formed into different shapes like rectangular or round, etc.  It can be thin and crunchy, thick and soft, crispy or chewy.  (Today's recipe is a thin and crispy type.)  It can be seasoned in many ways with different herbs, an infinite variety of vegetables, cheeses, etc., or simply topped with the best olive oil and some coarse sea salt.  Oh, focaccia, how do I love thee?  Let me count the ways! You make a great snack and you're delicious with a bowl of soup.  I love to split you open and fill you with meats and cheese or roasted veggies.  You're a nice light lunch when paired with a salad and you make the perfect addition to an antipasto platter.  Oh, sorry....... was I just talking to the focaccia?  How embarassing!

An Italian Market and a tasty Plum Tart

      Where I grew up in upstate N.Y. there is a large Italian population, so there isn't much of a problem finding typical Italian foods and ingredients.  If you go into a grocery store and ask for broccoli rabe or capicolla you won't have a problem.  And there are always the Italian markets, bakeries, etc.  But, in my present location, not so much.  So, after asking around a bit and researching on the internet,  I discovered a great little Italian market called Carfagna's in Columbus, just under an hour away.  We usually make the trip every couple months (when the extra-virgin olive oil gets low. . . we go).  
       Well, Saturday was one of those days.  It goes without saying that there would be quite a bit of time and money spent, but it's something I look forward to.