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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Focaccia With Rosemary And Garlic

Homemade Focaccia

I wanted to make Homemade Focaccia With Rosemary And Garlic and then use the focaccia to make each of us a Panini/Panino. I bought a new Panini maker thinking, what better way to break it in then on Superbowl Sunday.

This post is specifically on how to make Homemade Focaccia With Rosemary And Garlic. In case you’d like to check out my panini recipe, I’ve posted a link at the bottom of this page for my version of The Perfect Panini.

 

 

 

 

 

 

 

 

 

Homemade Focaccia (14)

 

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Homemade Focaccia (18)

 

Homemade Focaccia (21)

Homemade Focaccia (24)

Homemade Focaccia (1)

Homemade Focaccia

I like to trim the edges of the Focaccia to give the Paninis a uniformed look.

The Perfect Panini

 

Yields: 12 servings
Active Prep Time: 30 minutes
Total Time: 3 hours 10 minutes
Equipment: Stand Mixer with the dough hook attachment, 2 large mixing bowls, 2 rimmed 1/4 sheet pans

Ingredients:
1 1/4-ounce packet active dry yeast (equivalent to about 2 1/4 teaspoons per packet)
1 teaspoon granulated sugar
2 1/2 cups all-purpose flour, plus 1 tablespoon
2 teaspoons Kosher salt
1 tablespoon *E.V.O.O., plus more for brushing the top
Non-stick cooking spray

Topping:
1 tablespoon *E.V.O.O.
1/4 cup fresh chopped rosemary leaves
2 large garlic cloves, peeled and whole
Flaky sea salt

Directions:
For the dough, fill a small bowl with hot tap water. Let the water sit in the bowl for a couple of minutes to warm the bowl, then dump the water out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour, and 1/4 cup of warm water (115-degrees F.) Let stand for 5 minutes. The mixture will be creamy and slightly bubbly.
Note: If the yeast does not have those characteristics, throw it away and start over with new yeast.

Using the bowl of your Stand Mixer (fitted with dough hook), mix together the Kosher salt and remaining 2 1/2 cups of flour. Make a well in the center of the flour and stir in the yeast mixture, olive oil, and 3/4 cup of warm water (115-degrees F.) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (dough will be sticky). Note: If the dough looks dry, add an additional 2 tablespoons of water.

With a Stand Mixer fitted with the dough hook attachment. Place the (Stand Mixer) bowl onto the mixer, mix on medium speed until soft and elastic, 5-7 minutes.

Brush another large mixing bowl with olive oil. Add the dough and roll into a ball coating with the olive oil. Tightly cover with plastic wrap and let rise in a warm place until the dough has doubled in size, 1 to 1 1/2 hours.

Stretch the dough into the prepared rimmed baking sheet pan. Cover with plastic wrap and let rise again for another 30 minutes.

Preheat the oven to 425-degrees F.
Spray the rimmed baking sheet pan with the non-stick cooking spray.

Once the dough has risen, use your fingertips to dimple the dough. Brush the top with oil, top with the freshly chopped rosemary and sprinkle with flaky sea salt.

Bake until golden brown, around 25 minutes. Remove from the sheet pan. Take the whole peeled garlic clove and rub the garlic all over the top of the HOT Focaccia.

Allow the Focaccia to cool slightly before slicing. Finish with a drizzle of *E.V.O.O. and flaky sea salt.

*E.V.O.O. is Extra Virgin Olive Oil

 

The Perfect Panini

 

 

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Homemade Ciabatta Croutons

Tuscan Sausage, Kale And Potato Soup

Sweet Italian Sausage, Mushroom, And Asparagus Strata

There is nothing better than Homemade Ciabatta Croutons. Whenever I make croutons, they’re usually made from cutting up a special Artisan bread I bought from my local bakery. Ciabatta bread is my favorite. Specifically the Tuscan garlic loaf. Whole roasted garlic cloves are baked right into the bread.

Let me say this if you love good bread, and you’ve made your own croutons, you’ll never buy the store-bought brand again.

Above are a few of my recipes where I’ve added Homemade Ciabatta Croutons.

There are my Tuscan, Chicken, and French onion soups, my Stuffed Acorn Squash, a delicious Panzanella Salad, and finally, my Sweet Italian Sausage, Mushroom, And Asparagus Strata.

I think in the future I’ll be making a sweet bread pudding using another variety of  Ciabatta bread. They are just so many recipes that start out with great Homemade Ciabatta Croutons.

Let me show you my basic crouton recipe using the Tuscan Garlic Ciabatta.

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So, there are two methods for making great homemade croutons.

The first one is, baking them off on a sheet pan with a couple of tablespoons of olive oil, Kosher salt, and black pepper. You could also get crazy and add some, garlic powder, and maybe even dried herbs. I’d first toss them with the olive oil, Kosher salt, and freshly cracked black pepper to make sure they’re all coasted nicely. Spread them out evenly in a single layer, on a sheet pan. Bake them off at 350 degrees F., Toss the bread cubes once, until they’re are browned on all sides, about 10-15 minutes.

The second, way I love is to use a large sauté pan. Make sure the recipe doesn’t require more than 4-6 cups of bread cubes. Using butter with olive oil just adds extra flavor to those delightful little cubes of bread. On medium heat, season with Kosher salt and black pepper, tossing frequently, until the bread is evenly toasted and browned. To add even more flavor, while the croutons are still hot, transfer them to a large mixing bowl, add freshly chopped herbs and freshly grated Parmesan cheese.

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Yields: 4-6 cups (1 loaf of Tuscan garlic Ciabatta)
Prep Time: 5-10 minutes
Cooking Time: 15 minutes

Ingredients:
4-6 cups of bread cubes, 1 to 1 1/2 inch cubes (1 loaf of Tuscan Ciabatta garlic loaf, or plain Ciabatta)
2 tablespoons of unsalted butter
1 tablespoon of olive oil
1 teaspoon of Kosher salt
1/2 teaspoon black pepper
Freshly chopped fresh herbs, optional
Freshly grated Parmesan cheese, optional

Directions:
Melt the butter and olive oil in a large sauté pan on medium heat. Add the bread cubes making sure they’re in on layer in the pan. Season with Kosher salt and black pepper. Toss all the bread cubes around so they absorb the butter and olive oil. Sauté for a couple of minutes without turning. Once a golden brown, on the first side, then toss them again until brown all sides. This takes about 15 minutes. Transfer to a large mixing bowl.

While the croutons are nice and hot this is the time to add freshly chopped herbs, grated Parmesan cheese, or both. Toss to combine.

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Gluten-Free Mini Cauliflower Muffins

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These Gluten-Free Mini Cauliflower Muffins are so flavorful. They may not be what you think of as real muffins. They’re more like mini souffle muffins. Not having the slightest bit of flour or baking powder, these little gems ROCK! Every bite has you wanting more.

By roasting the cauliflower you get extra depth of flavor. Finished with a Chive Cream Cheese Topping, sets these cauliflower muffins over the top. The star ingredient, the cauliflower.

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Yields: 24 mini muffins
Equipment: food processor, Stand Mixer, 2- mini muffin tin pans
Prep Time: 15 minutes
Cook Time: 50 minutes (includes roasting time of cauliflower)
Total Time: 1 hour 10 minutes

Ingredients:
1 cauliflower head cleaned, leaves removed, cut into florets, and roasted
1 roasted and seeded Fresno chili
1 tablespoon of chili powder
1 teaspoon of ground cumin
1/4 cup olive oil
3 cloves of minced garlic
1/3 cup of full-fat Greek Yogurt ( substitute low fat)
1/4 cup of fresh basil pesto
1/2 cup of shredded Colby Jack cheese
2 large eggs, room temperature
2 egg whites-room temperature
1/8 teaspoon cream of tartar
1 teaspoon Kosher salt
1/2 teaspoon black pepper

Cream Cheese Topping, optional
1- 8-ounce bar of room temperature cream cheese
3 tablespoons of freshly minced chives

Directions:
Preheat oven to 400 degrees F.
Cut up cauliflower and removed all the florets. Spread them out on a sheet pan. Season the cauliflower with Kosher salt, black pepper, cumin, and chili powder. Add olive oil and toss all the florets with the seasonings to make sure it was all good and coated. Add one whole Fresno chili to roast alongside the cauliflower, Roast for 20-25 minutes until the cauliflower is caramelized and tender. If the Fresno chili is done before the cauliflower, then just remove it and set it aside.

Once the cauliflower was done roasting, place the florets into a food processor, fitted with a metal blade. You may have to do this in batches. Add the seeded and chopped roasted Fresno chili and chopped garlic cloves. Pulse until smooth, no big pieces. The color is awesome from the chili and the seasonings. These muffins are going to have so much flavor.

The next step is to take a large mixing bowl, add in room temperature eggs, full-fat Greek yogurt, fresh store-bought basil pesto, Kosher salt, and black pepper, and combine. Add in the freshly shredded Colby Jack cheese. Finally, add the cauliflower mixture, mix to combine.

Next, in a large bowl mix the room temperature eggs, pesto, Greek yogurt, Kosher salt, and black pepper. Add the shredded cheese, and mix.

Remove the cauliflower and Fresno chili out of the oven. Place the roasted cauliflower, minced garlic, and seeded chili into the food processor. This may need to be done in batches. Once all the cauliflower mixture has been processed, add it to the bowl with the other ingredients. Mix to combine.

In a Stand Mixer, fitted with the whisk attachment, add in two room temperature egg whites. Note: Make sure the bowl your going to use is completely dry. Whisk on low speed until the frothy stage. Add in 1/8 teaspoon of cream of tartar. Continue whisking until the egg whites have reached the stiff peak stage like you see above.

Next, you want to add the beaten egg whites slowly to the cauliflower mixture. Using a spatula, fold in the egg whites until just combined. Do not overmix. Coat the mini muffin tin pans really well with non-stick cooking spray. Fill the cups to the top with the cauliflower mixture.

Bake at 400 degrees F. for 20-25 minutes, or until golden brown. Remove from the muffins from the pan and set onto cooling racks.

Once the Mini Cauliflower Muffins have cooled to room temperature, that’s the best time to add the topping.

Arrange the muffins on serving plates before piping on the cream cheese topping.

Take 8-ounces of room temperature cream cheese and mixed that with 3 tablespoons of freshly minced chives. Placed the filling in a plastic bag, snip off the end and pipe the cream cheese mixture on the top of each cauliflower muffins.

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Sweet Potato Drop Biscuits

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These Sweet Potato Drop Biscuits are so Yummy!  They make for a delicious on breakfast. I’ll tell you that I didn’t make mine super sweet because the sweet potato is naturally sweet. I also incorporated Greek yogurt to balance out the sweetness of the brown sugar and it worked perfectly!

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You could go this route, but why. It takes over an hour to bake the sweet potato. Then you have to let it cool so you can peel and process the sweet potatoes through a food mill to get the right consistency. I have a better idea!

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Organic sweet pureed baby food. Yep! It contains no additives and all the work is done for you.

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In a bowl, I have the “baby” sweet potato puree, Greek yogurt, and brown sugar. I like to transfer the wet ingredients into a measuring cup, it just makes it easier to add to the dry ingredients.

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Once the wet has been introduced to the dry, the batter should have a sticky consistency.  I doubled the recipe because I know from experience that one batch will not be enough.

I’m choosing to use a scoop instead of two spoons to drop the biscuits onto the baking sheets. It’s just easier for me. I’m using the large scoop, (1/4 cup capacity), for my biscuits today. Using this size scoop, after coming out of the oven, they’ll produce approx. 22 standard size biscuits.

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Once the biscuits come out of the oven and are still nice and hot, I brush some unsalted melted butter over each one. Let them cool for a couple of minutes and serve.

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Yields: 22 standard size biscuits
Prep Time: 15-20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 18-20 minutes (watch carefully after the 15-minute mark)
Total Time: 40 minutes
Equipment: Food processor, 3 baking sheet pans, 1/4 cup capacity ice cream scoop, parchment paper

Ingredients:
3 cups all-purpose flour
3 teaspoons of baking powder
2 1/2 teaspoons of baking soda
1 teaspoon of Kosher salt
3/4 teaspoon of fresh nutmeg
1-1/2 teaspoon of ground cinnamon
2 sticks of unsalted cubed cold butter
8-ounce of organic “baby” sweet potato purèe (comes in jars)
8-ounces of Greek yogurt
1 cup of packed dark brown sugar

Directions:
Preheat oven to 450-degrees F.
Tip: You want to process the ingredients in stages. Do Not overfill food processor.

Whisk dry ingredients together in a mixing large bowl. Add 1/3 of the dry ingredients into a food processor with 1/3 of the cold diced cubed butter. Pulse until butter is the size of peas. The flour and butter mixture needs to look like coarse crumbs. Repeat this process until all the flour and butter have been processed through the food processor and return to the bowl. Place the flour/butter mixture into the refrigerator to keep cold.

For the wet ingredients, in a large mixing bowl, add the sweet potato puree, brown sugar, and Greek yogurt, mix to combine. Pour the wet mixture into a large measuring making the process easier to combine. Mix the wet into the dry ingredients just until the flour is incorporated. Do not overwork the dough. The mixture will have a sticky consistency.

Scoop the dough on lined parchment paper baking sheets about 1 to 1 1/2 inches apart. Bake for 18-20 minutes or until dough is set and just golden brown. To test if done, take a toothpick and if it comes out clean they’re done.

Tip: Keep a close eye on the biscuits after 15 minutes. Once the Sweet Potato Drop Biscuits come out of the oven, lightly brush the tops of each one with melted butter.

Note: If needed, they can be reheated for 5 minutes at 400-degrees F. and be just perfect.

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