This recipe was well-liked by all of my family. Personally, I felt it was a bit too heavy but still delicious. I melted 3 TB of unsalted butter and poured over the top, cooled, and served with spinach dip.

Reviewed On: Jan. 1, 2009

This focaccia recipe is the closest I've found to Biaggi's focaccia. It is very tender; however, it needs a bit of work in the flavor department. I used about 1/4 c of carmelized onions and 2 cloves garlic for a double batch but I would double that. I also think that I would swap out some of the olive oil for butter. I swear by SAF yeast and used 1/2 tsp. This worked really well on the dough cycle of my bread machine....i have a feeling it would have been way too sticky by hand. Really good dipped in Parm and EVOO.

Reviewed On: Oct. 12, 2008

The sauce/sausage combo was excellent but, I found the polenta a bit bland. However, this was the first time making polenta so I may have not made this correctly. After cooking the polenta, I layered everything lasanga-style and topped w/fresh mozzerella and baked in the oven for 30 minutes and 375. This masked the blandness of the polenta and tasted pretty good but I don't think that I would make this again.

Reviewed On: Oct. 6, 2008