Quote Originally Posted by shootingstar View Post
Wow, but then can't be more labour-intensive than making focaccia from scratch...which I do...but only about 10 times annually.

I've heard a gentle way of easing oneself into homemade pasta..is to buy lasagna sheets and cutting up into strips...
Actually today just after this posting, I saw an older tv Jamie Oliver cooking show, where he shows precisely this, use of lasagna sheets for "short-cut" pasta..and you boil the cut pasta.


I suspect my focaccia is closer to a pizza dough, since I really want to stretch it for as many servings/slices as possible, so I flatten it out pretty thin. But it can bubble up nicely in oven..if it wasn't weighed down with yummy toppings ..(smoked salmon, etc.).