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February 8, 2009
meatball focaccia

meatball focaccia

Meat-a Ball Focaccia

This recipe was inspired by the memory of my Sicilian grandmother.  Even though she only spoke “broken English”, and very little of that even, she loved to watch Milton Berle on TV.  For all you young people, Milton Berle was a very famous comedian who had his own TV show, I believe in the ’50’s.  He used to call himself, “Uncle Milty” and my grandmother adored him for some reason.  But, she just couldn’t say his name right.  She always called him, “Meat-a Ball” instead of Milton Berle.  And it always made us giggle.  Do you think that is the real reason she called him that?     Yeah, me too.



2 cups flour ,      1/2 tsp. salt,    1 tsp. sugar ,  1 packet fast-acting yeast ,  2 tablespoons olive oil ,   about 1 cup warm water

I got this recipe from one of my favorite blog sites:  Laila’s blog.   The only thing I do differently is use my food processor to make the dough.  Not necessary, though.

Just put all dry ingredients plus the olive oil in a bowl or the bowl of the food processor.  In the bowl, mix all together.  In processor, pulse until mixed well.  In the bowl, add the water a little at a time while mixing until it forms a soft dough.  In the processor, drizzle the water through the top until the dough forms.

Next, spread the dough out on a cookie sheet.  Make “dimples” on it with your fingertips and drizzle a little more olive oil on top.  Bake in a 400 degree oven until lightly brown on top.


2 or 3 meatballs, sliced

2 or 3 cloves garlic, thinly sliced

3 or 4 plum tomatoes, sliced

Put topping on the browned focaccia and return to the oven until  the tomatoes look roasted and everything is nice and warm.  ( about 15 minutes).  You can sprinkle all over with a little grated cheese if you like.


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