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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 Garlic And Rosemary

Homemade Focaccia

I wanted to make Homemade Focaccia With Garlic And Rosemary using the focaccia to make each of us a Panini/Panino. I bought a Panini press figuring Superbowl Sunday would be perfect for a Panini.

This post is specifically on how to make Homemade Focaccia With Garlic And Rosemary. 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.

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Rosemary

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Homemade Focaccia

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

The Perfect Panini

Rosemay And Garlic Focaccia Paninis (2)

Rosemay And Garlic Focaccia Paninis (1)

 

 


Active Prep Time: 30 minutes
Inactive Prep Time: 3 hours 
Cook Time: 40 minutes
Total Time: 4 hours 10 minutes
Yields: 12 servings (6 servings per pan)
Equipment: Stand Mixer with the dough hook attachment, 2 large mixing bowls, 2 rimmed 1/4 sheet pans, 1 small mixing bowl, pastry brush, pizza cutter

Ingredients:
1 1/4-ounce packet active dry yeast (equivalent to about 2 1/4 teaspoons per packet)
2 teaspoons granulated sugar
4 cups plus 1 tablespoon of all-purpose flour, plus more for dusting
4 large garlic cloves, peeled
1 1/2 cups of warm water (110 to 115degrees F.)
1 teaspoon Kosher salt
1/3 cup of *E.V.O.O., plus more for drizzling
Non-stick cooking spray

Topping:
4 tablespoons *E.V.O.O., divided
1/4 cup fresh rosemary leaves, roughly chopped, divided
Flaky sea salt

Directions:
Start by brushing two large mixing bowls with olive oil.
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, 1 tablespoon of flour, sugar, and warm water (110 to 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 a dough hook), mix together 4 cups of flour and Kosher salt.  Slowly drizzle in the *E.V.O.O.  until combined with the flour. Pour in the yeast mixture, mix on medium speed until soft and elastic, 5 to 7 minutes. You’ll see the dough start to pull away from the bowl. The dough will be sticky.

Note: If the dough looks dry, add an additional 2 tablespoons of water, one at a time.

Divide the dough in half forming two equal balls. Drizzle each with olive oil, toss to coat. Place each one of the dough balls into a large oiled mixing bowl, tightly covered with plastic wrap. Allow them to rise in a warm place to rest until both dough balls double in size, 1 1/2 to 2 hours.

Preheat the oven to 400-degrees F.
Spray the rimmed baking sheet pans with the non-stick cooking spray.

To make the focaccia remove the dough from one of the bowls and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then gently knead it into the dough. Do Not over-knead!

Roll the dough into a large thin oval shape then transfer to a prepared sheet pan. Drizzle more *E.V.O.O. on top of the dough. Repeat this process with the second ball of dough.

Set in a warm place, cover with plastic wrap and let rise again for 1 hour.

Once the dough has risen, use your fingertips to dimple the dough. Brush the top with E.V.O.O. and sprinkle with flaky sea salt.

Bake until golden brown, around 30 to 40 minutes. Rub the peeled garlic cloves all over the top of the hot Homemade Focaccia With Garlic And Rosemary.

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

The Perfect Panini

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Berries And Ricotta Crostata-Updated

Berries And Ricotta Crostata-Updated (1)

I decided to update this recipe for two reasons. First, phone cameras are so much better now. Second, my baking skills have improved. Crostata is a rustic looking pie. It’s formed by folding the edges over the filling.

I think that my Homemade Pie Crust is perfect for this recipe. To get my Homemade Pie Crust recipe click on the link at the bottom of this post.

I made the dough the day before so all I really needed to do was to make the filling. Once the filling was made, I just rolled the dough out and baked.

Berries And Ricotta Crostata-Updated (4)

I think that Homemade Pie Crust is perfect for this recipe. I made the dough the day before so all I had to do really was to make the filling. Once I did that, I just rolled the dough out and baked. For my Homemade Pie Crust recipe, click the link at the bottom of this post.

Yields: 6 servings
Prep Time: Cooking the filling 7 minutes
Inactive Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
Total Time: 37 minutes
Note: This does not include the time for making the dough.

Ingredients For Filling:
1 pint of raspberries, reserve 5 raspberries for garnish
1 pint of blackberries, for garnish
1/4 cup water
1 teaspoon Chambord Liqueur (raspberry liqueur)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon *arrowroot (or cornstarch)

1 15-ounce container Ricotta cheese, cold
1 cup confectioner sugar
1 tablespoon pure vanilla extract
zest of one lemon

egg wash, 1 large egg beaten with 1 tablespoon of water
2 tablespoons of Sanding sugar (or Turbinado sugar)
1 sprig of fresh mint for garnish

Directions:
Place the Ricotta into a large bowl. Add the vanilla extract, lemon zest, and powdered sugar, mix to combine. Place back into the refrigerator until needed.

The day before:
Make the dough for the pie crust. There is a link at the bottom of the page for my Homemade Pie Crust

Preheat oven to 425-degrees F. Line a sheet pan with parchment paper.
To make the filling:
In a small saucepan, on medium heat, place the raspberries (reserve 5 raspberries for garnish), add water, granulated sugar, and lemon juice. You will see the berries start to burst and release their juices, 3-5 minutes. Next, add the *arrowroot (or cornstarch), stir well and bring to a boil. Lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until completely cooled.

Roll the pastry into a 12-inch circle on a lightly floured surface. Ladle the thicken raspberry mixture onto the pastry, leaving a 1 1/2 inch border all around. Fold the border up over the filling pressing and pleating if needed. Place big dollops of the Ricotta mixture onto the filling, here and there. Brush the pastry edges with egg wash. Sprinkle just the edges with Sanding or Turbinado sugar. Using the parchment paper, carefully transfer the pie onto a rimmed baking sheet. Bake for 25 to 30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.

Garnish with fresh berries and sprigs of mint.

*arrowroot: a starch (similar to cornstarch) obtained from the rhizomes of several tropical plants.

Serve at warm or at room temperature.

 

Homemade Pie Crust

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Shortbread Cookie Sandwiches Filled With Lemon Ricotta Cream

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I love #shortbread cookies but filled with a lemon Ricotta cream, that’s just taking them to the next level of awesomeness. One bite into my Shortbread Cookie Sandwich Filled With Lemon Ricotta Cream and you’ll #tastethelove. This recipe is so easy that it’s no problem to whip up these cookies anytime. I like to start out by making the filling. This way the filling really cold by the time the cookies have cooled and are ready to be filled.

All it takes is whole milk Ricotta, confectioners’ sugar (powdered sugar), pure vanilla extract, and lemon zest. After it’s mixed really well, cover, and chill for 30 minutes. Here’s how to make the dough for my shortbread cookies.

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Mini Strawberry And Kiwi Summer Fruit Pizzas (3)

Mini Strawberry And Kiwi Summer Fruit Pizzas (4)

Mini Strawberry And Kiwi Summer Fruit Pizzas (5)

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Prep Time: 15 minutes (for rolling out the dough and cutting out the cookies)
Inactive Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yields: 24 cookies, 12 cookie sandwiches
Equipment: flour sifter, one 3-inch fluted cookie cutter, stand mixer, 4 rimmed baking sheet pans, large mixing bowl, small mixing bowl, parchment paper

Ingredients For Shortbread Cookies:
2 sticks unsalted butter, (plus 1 tablespoon if needed) room temperature
1 cup of sugar, plus 2 tablespoons for sprinkling on top of the cookies
1/4 teaspoon of Kosher salt
1 tablespoon of pure vanilla extract
2 cups of all-purpose flour
1 scant cup of cornstarch (scant= almost 1 cup)

Ingredients For Filling:
1 3/4 cups of whole milk Ricotta cheese (15-ounce container)
1 tablespoon of pure vanilla extract
8 ounces of powdered sugar
zest of 1 lemon

Directions For Filling:
In a small bowl add the ricotta, vanilla extract, lemon zest, and powdered sugar, mix to combine. Cover and refrigerate for 30 minutes.

Directions:
Preheat oven to 350-degrees F.
Start by lining 4 baking sheet pans with parchment paper.

Using a mixer fitted with the paddle attachment, on low speed, cream together room temperature butter, vanilla extract, and sugar. Into a large mixing bowl, sift together the flour, Kosher salt, and cornstarch. Using a whisk, whisk the flour, Kosher salt, and cornstarch together until they’re thoroughly combined.

Slowly add the dry ingredients to the creamed butter. Once the dough comes together, turn the mixer off. If the dough seems too dry add in 1 more tablespoon of softened butter, but only if needed.

Remove the dough from the mixer and transfer onto a cutting board. Form the dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Flour your surface area and roll the dough 1/2-inch thick out with a 3-inch round fluted cookie cutter. Place the cookies on lined baking sheets, 2 inches apart, and sprinkle with sugar. Bake for 20 to 25 minutes until the edges begin to brown.

Once the shortbread cookies have cooled spoon 2 teaspoons of the filling onto the flat side of the cookie. Place the flat side of a second cookie of the top of the filling allowing for the presentation side of each cookie to be on the outside.

Place the Shortbread Cookie Sandwiches Filled With Lemon Ricotta Cream onto a serving platter and serve with a cup of your favorite coffee.

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