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MULTICULTURAL MONTH

TRY SOME AUTHENTIC RECIPES
A Minister's Menu
Cocktail Mix BGI>YEG
(Barbados)
Shekerbura
(Azerbaijan)
Yin Yang Fried Rice
(China)
Kimchi (Korea)
Maamoul (Palestine)
Download our 1994 cookbook

Focacce (Italy)

Serves 2.
For 2 Focacce:
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500 g Flour
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250 ml water
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1/2 cup olive oil
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25 g yeast
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1 tsp sugar
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salt
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In a small amount of water dissolve the yeast with the sugar.
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Let rise.
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Flatten the dough on a baking sheet, drizzle with some olive oil and salt.
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Let rise again.
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After 1/2 hour, with your fingers, make indents on the dough.
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Let rise again for 30 minutes.
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Before baking, spray the surface with room temperature water.
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