Happy Weekend Everyone!
I have been receiving lots of emails from all of you on the recipes that you are trying and liking! I love to hear the feedback! It seems that everyone is especially liking the Black Bean Tacos with Corn and Avocado Salsa, and for good reason! They are so easy to make!
I made this whole wheat focaccia the other day and it was a nice, light lunch. My husband dipped his focaccia in marinara sauce, which was really good! But you can just have it plain too. We served this with a nice, simple salad with a quick homemade vinaigrette. And you can really top the bread with anything you want. Get creative!
Whole Wheat Focaccia with Italian Herbs
What you Need:
2 teaspoons of rapid-rising yeast
1 cup of warm water
2 Tbsp of sugar or succanat (or sweetener of choice)
3 1/2 to 4 cups of white whole wheat flour
3/4 tbsp sea salt
1/4 cup olive oil
cornmeal for dusting pan
heavy baking sheet
warmed marinara sauce on the side for dipping (optional)
For the toppings:
a few Tbsp of olive oil
1 onion, thinly sliced
2 minced garlic cloves
a few handfuls of olives, sliced
1 tsp of dried rosemary
1 tsp dried oregano
1 tsp dried thyme
about a tsp of sea salt (a few good pinches)
black pepper to taste
In a large bowl or standing mixer, combine the yeast, water, and sugar. Dissolve and let sit for about 3-5 minutes, until the mixture gets foamy.
Mix the 3/4 tsp salt and 2 tbsp of water together to dissolve the salt, and then add that to the yeast mixture. Add 1/4 cup of olive oil to the mixture also.Turning the mixer on low, start adding the flour until the dough starts coming together, and is smooth and elastic, about 10 minutes.
Turn the dough out onto a work surface and shape into a round ball. Place into an oiled bowl, and turn the dough a few times in the bowl to coat with a little oil. Cover the bowl with saran wrap, and let rise about 45 minutes, until doubled in size.
While the dough is rising, preheat your oven to 400 degrees. Lightly oil a baking sheet and sprinkle with cornmeal.
Once the dough has risen, turn the dough onto a surface, and shape and roll into a large rectangle to fit your baking sheet. Place the dough on the baking sheet, and cover again with plastic wrap to let rise another 15 minutes.
While the dough is rising, heat a few Tbsp. of olive oil in a saute pan, and caramelize the onions on medium/low heat for 15 minutes.
Uncover the dough, and dimple with your fingertips. Brush the dough with a little olive oil, and sprinkle the herbs, salt and pepper on it. Add the toppings, and bake on the bottom rack for about 15-20 minutes. Let cool for a few minutes, and enjoy plain or dipped in some warm marinara sauce.
Serve with a crisp side salad.