Showing posts from July, 2011

Vegan Focaccia / Pletzl Night…

The only difference between these two flatbreads is that I used lots of olive oil on the “focaccia” one, along with tomatoes and lightly-fried zucchini; the pletzl was made with milder canola oil, along with caramelized onions and poppy. Baked 10 minutes at 500 degrees, they were both amazingly good!

More delicious kosher morsels!