http://www.foodgal.com/2012/01/part-asian-part-italian-momofuku-milk-bars-chinese-sausage-focaccia/ Musings on food, wine, laughter, and life Sat, 25 May 2013 01:11:32 +0000 hourly 1 http://wordpress.org/?v=3.5.1 http://www.foodgal.com/2012/01/part-asian-part-italian-momofuku-milk-bars-chinese-sausage-focaccia/comment-page-1/#comment-37003 SKA Fri, 02 Nov 2012 00:52:44 +0000 http://www.foodgal.com/?p=23444#comment-37003 Just FYI. if you dimple the bread on top after it’s formed and drizzle some of the remaining oil on top it will brown beautifully and be just like the one at Milk bar… most focaccia’s are cooked in oil for that reason

]]> http://www.foodgal.com/2012/01/part-asian-part-italian-momofuku-milk-bars-chinese-sausage-focaccia/comment-page-1/#comment-32082 Rachael Sat, 16 Jun 2012 16:08:19 +0000 http://www.foodgal.com/?p=23444#comment-32082 I’ve got to eat this!! Yuuuummmmm!!!

]]> http://www.foodgal.com/2012/01/part-asian-part-italian-momofuku-milk-bars-chinese-sausage-focaccia/comment-page-1/#comment-28313 Row Fri, 17 Feb 2012 22:13:34 +0000 http://www.foodgal.com/?p=23444#comment-28313 *smacks lips* Man, this looks so yummy! I love how the Chinese sausage is front and centre in this recipe… totally going to make this. Thanks for sharing and for the useful tips!

]]> http://www.foodgal.com/2012/01/part-asian-part-italian-momofuku-milk-bars-chinese-sausage-focaccia/comment-page-1/#comment-28262 Lucas @ CoverVersions.tv Tue, 14 Feb 2012 21:43:19 +0000 http://www.foodgal.com/?p=23444#comment-28262 Looks great, though I’d need to conquer my fear of dough.

]]> http://www.foodgal.com/2012/01/part-asian-part-italian-momofuku-milk-bars-chinese-sausage-focaccia/comment-page-1/#comment-28001 lisaiscooking Sat, 28 Jan 2012 21:38:25 +0000 http://www.foodgal.com/?p=23444#comment-28001 This book has been in my to-read stack for too long. I can’t wait to get cooking with it!

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