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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)

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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

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Panzanella Salad (2)

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 homemade croutons then you know what I’m talking about.

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

My Tuscan Soup, French Onion Soup, Stuffed Acorn Squash, Rotisserie Chicken Salad, Panzanella Salad With A Twist, 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 two techniques I use when making croutons. One is the stovetop method, the other is the oven-bake method.

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Tuscan Soup (40)

Homemade Ciabatta Croutons (1)

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Prep Time: 5 to 10 minutes
Cooking Time: 15 minute
Total Time: 25 minutes
Yields: 4 to 6 cups of croutons

Ingredients For Stove Top Method:
4 to 6 cups of bread cubes, 1 1/2-inch size 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

Ingredients For Oven Bake Method:
4 to 6 cups of bread cubes, 1 1/2-inch size cubes (1 loaf of Tuscan Ciabatta garlic loaf, or plain Ciabatta)
1/4 cup of olive oil, divided
2 tablespoons of Kosher salt, divided
2 teaspoons of freshly ground black pepper, divided
Freshly chopped fresh herbs, optional
Freshly grated Parmesan cheese, optional

Directions For Stove Top Method:
Melt the butter and olive oil in a large sauté pan over medium heat. Add the bread cubes making sure not to overcrowd the bread cubes and that they’re in a single 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.

Directions For The Oven Bake Method.
Preheat oven to 350-degrees F.
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl.

While the croutons are nice and hot add freshly chopped herbs and/or grated Parmesan cheese. Toss to combine.

Updated-Tuscan Soup With Parmesan Croutons

French Onion Soup With Mini Meatballs

Roasted Acorn Squash Filled With Italian Sausage And Pears

Panzanella Salad With A Twist

Sweet Italian Sausage, Mushroom, And Asparagus Strata

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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-style muffins. Not having the slightest bit of flour or baking powder, these little gems ROCK! Every bite has you wanting more.

This recipe’s star ingredient is the cauliflower. The extra depth of flavor in these gluten-free muffins comes from the roasted cauliflower. Finished with a dollop of Cream Cheese With Chives, my Gluten-Free Cauliflower Muffins are a great addition to your brunch buffet.

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Basil Pesto

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Prep Time: 15 minutes
Cook Time: 50 minutes (includes roasting time of cauliflower)
Inactive Prep Time: 20 minutes
Total Time: 1 hour 25 minutes
Yields: 24 mini muffins
Equipment: food processor, 2 12-mini muffin tin pans, 2 rimmed baking sheet pans, rubber spatula

Ingredients:
1 head of cauliflower (about 2 pounds), cut into bite-size florets, (about 8 cups)
1 Fresno chili, roasted, seeded, and roughly chopped
1 tablespoon of chili powder
1 teaspoon of ground cumin
1/4 cup olive oil
3 cloves of garlic, roughly chopped
1/3 cup of full-fat Greek Yogurt (substitute low fat)
1/4 cup of fresh store-bought basil pesto (found in the refrigerated section)
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 With Chives Topping, (optional)
1 8-ounce bar of cream cheese, room temperature
3 tablespoons of freshly minced chives

Directions:
Preheat oven to 450-degrees F.
Cut up a head of cauliflower into bite-size florets. Spread them out on a sheet pan. Toss the cauliflower with olive oil, Kosher salt, black pepper, cumin, and chili powder. Make sure all the florets are really well coated. Add one whole Fresno chili to roast alongside the cauliflower, Roast for 20 to 25 minutes until the cauliflower is golden and tender. Remove the Fresno chili and set it aside.

Reduce oven temperature to 400-degrees F.

Note: Do not overfill your food processor.
In a food processor fitted with a metal blade, add half the roasted cauliflower and half the of the chopped Fresno chili and garlic. Pulse until smooth, no big pieces. Transfer to a large mixing bowl. Add the remaining roasted cauliflower florets, Fresno chili, garlic, and process. Add with the rest of the cauliflower mixture.

The color is awesome from the chili and the seasonings. These muffins are going to have so much flavor.

In a large mixing bowl add the eggs, full-fat Greek yogurt, basil pesto, Kosher salt, and black pepper, mix to combine. Add the shredded Colby Jack cheese stir again to combine. Finally, add the cauliflower mixture, and combine.

Note: Make sure the bowl for mixing the eggs whites is completely dry.

In a small bowl add two room temperature egg whites. Whisk the whites until the frothy stage. Add in 1/8 teaspoon of cream of tartar. Continue whisking until the egg whites reach the stiff peak stage. Refer to pictures.

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

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

Once the Gluten-Free Mini Cauliflower Muffins have cooled arrange them on serving plates before piping on the cream cheese with chives.

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