Pizza Luce's focaccia?
I grew up in Duluth, and my family would go to Pizza Luce up there on a fairly regular basis. I looooved it and have really fond memories of going with them. The only thing I ever got there was the artichoke dip and focaccia.
I moved away 9 years ago and haven't been able to get back since (I know, so sad!). And lately I've been thinking about trying to recreate a little taste of home here on the East Coast, but although I can remember the dip vividly, I can't seem to remember much about the focaccia it came with, except that it was good. Could someone remind me what was in/on it?
Thank you in advance!
hi. i've never been to the duluth luce, but i used to work at the downtown minneapolis location, although i was a bartender and didn't have too much to do with the food. if the duluth location uses the same product (which i don't know for a fact), the foccacia is actually a whole, small round, domed loaf of bread, 5 or 6 inches across. i believe rosemary and olive oil, integral in that bread recipe.
to serve the dish w art dip, the loaf was sliced almost through the loaf (from the top) perhaps 5-6 times, then the whole loaf cut in half across the slices. the top was brushed with more olive oil, and the loaf was put through the venerable conveyor-belt pizza oven to warm and toast slightly. i think you could replicate this easily under the broiler of a home oven, 5-10 mins or so.
i hope this helps. if the duluth location serves the dip w totally different bread, i apologize.