welcome

Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.



As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.



Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Wednesday, March 16, 2011

focaccia tiles

this is a great go-to recipe for a party bread, or a side to soup or salad for everyday meals. any of the tiles can be made with a variety of toppings.  today i used black olives, sunflower seeds, green olives, roasted red peppers and canned sliced mushrooms.  other toppings could be herbs or chopped bacon or specialty sausages.

to make the bread dough:  combine 1 package of yeast in 2/3 cup of warm water and proof for 10 minutes.  then add, 3 cups flour, 1 tbsp olive oil, dash of salt, and 1 cup of warm water.  mix gently and slightly knead and place in bowl prepared with olive oil.  cover with plastic wrap and allow to rise in a warm spot for 5 hours or more. 

then, later in the day, prepare a sheet pan with olive oil, easily stretch the dough with well oiled hands, to make a flat dough presentation, and then allow the dough to rest again for 1 hour.

when ready to bake, preheat the oven to 400 degrees.  score the dough into tiles, and place the toppings as desired.  lightly spray with olive oil and dust with herbs of choice.  i used parsley and basil.  a nice herbs for pizza mixture would work well also.  bake for 25 to 30 minutes until edges are brown.  serve warm.

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