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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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Homemade Cheddar Drop Biscuits

2015-04-03 12.45.26

These are the easiest  Homemade Cheddar Drop Biscuits to make EVER! Once you’ve tried them, you’ll want to make them all the time. So easy, just watch.

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Prep Time: 10 to 15 minutes
Cook Time: 14 to 16 minutes
Total Time: 31 minutes
Yields: 8 to 10 standard size biscuits
Equipment: Food processor, 3 rimmed baking sheet pans, parchment paper, large mixing bowl, small mixing bowl, measuring cup, measuring spoons

Ingredients:
3 cups of all-purpose flour
2 tablespoons of baking powder
1/4 teaspoon of Kosher salt
2 3/4 sticks of cold unsalted butter, 1 3/4 cubed, reserve 1 stick for tops
1/2 cup of shredded sharp cheddar
1 3/4 cups of whole milk
2 tablespoons of dried parsley flakes

Directions:
Preheat oven to 425-degrees F.
Place all the dry ingredients, including the shredded cheddar, into the food processor.

Tip: Add the cheese to the flour mixture before adding the cold cubed butter. The reason is so that the cheese will be evenly distributed throughout the flour.

Tip: Keep cubed butter in the refrigerator until needed.

Next, add the cold cubed butter to the food processor and pulse until the butter pieces become the size of small peas.

Through the feed tube, add the milk slowly until the dough just comes together. Using either a large spoon or a 1/4 cup measure drop the biscuit dough onto parchment paper-lined baking sheet pans. Make sure they are around 1 to 1 1/2 inches apart.

Bake for 14 to 16 minutes. When a toothpick comes out clean they’re done. Brush the tops liberally with the melted butter and dried parsley mixture, serve warm or at room temperature.

Now you can have the most delicious Homemade Cheddar Drop Biscuits whenever you want.

 

2 Comments »

Yorkshire Pudding

2014-12-27 17.36.23

Moving to London in the early ’70s was really a scary time for me. I was from a small suburb in New Jersey where everyday life as I knew it was turned upside down. England was a different world for me and took some time to adapt. We live with my Auntie Joyce and my cousins Gina and Marco. As time went by and I’d adjusted to this new way of life, food seemed to have become my happiness.

During this time in my life, it was only my mom, my sister, and me and we didn’t have much in the way of money but we had each other, and food became more important than I’d ever remembered it being.

I remember having fun watching my mom making dishes she knew as traditional but ones I didn’t recognize. I asked a lot of questions. My mom was born and raised in London and I could see in her face how she loved the style of cooking and the traditional dishes that were familiar to her.

I found this new style of food to be really different but delicious. Now I can tell you, being a kid, there were some foods I just wouldn’t touch, however, Sunday dinners were the best. Yorkshire Pudding  I loved. Roast beef, roasted potatoes, gravy, and Yorkshire Pudding. I do remember this strange looking muffin that was always served roast beef.

I’d watch Auntie Joyce preparing the Yorkshire Pudding and because I loved it, I memorized every step. Yorkshire Pudding is not so much a pudding as we know it here, but a type of bread that’s used to dip into a gravy. I’d say it’s more like a popover. I do remember taking my first bite. Being a bread lover I was hooked. I think the reason I  remembered this recipe is because it took only a few ingredients and the measurements were simple. A cup, a cup, and a cup. Let me show you how I did it.

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I wanted to increase the recipe a bit because I knew when Steve tried this, he would love them as much as I do. I mentioned it was a cup, a cup, and a cup, I’m increasing the recipe to 4 cups of each ingredient.

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Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 to 25 minutes
Total Time: 1 hour 30 minutes
Equipment: 2 large muffin pans
Yields: 12 Yorkshire Pudding

Ingredients:
4 cups of all-purpose flour
4 large eggs
4 cups of milk
1 block of vegetable shortening (depending on how many you’re making, you’ll need 1 tablespoon in each muffin holder)

Directions:
Preheat the oven to 450-degrees F.
Start by whisking the milk and eggs together, then slowly whisk in the flour until just combined. DO NOT overmix. The batter may be slightly lumpy, that’s fine. Place the batter in the refrigerator to rest for one hour.

Add 1 tablespoon of vegetable shortening in each one of the muffin holders. Place the muffin pan into the oven until the oil is super hot and bubbly, 2-3 minutes. Remove the muffin tins from the oven and carefully ladle in the batter. Fill each tin about 3/4 of the way full. Place the muffin pans back in the oven. Bake for 20-25 minutes. Remove the Yorkshire Puddings from the muffin tins as soon as you’re able to handle them. You want to serve them while they are still nice and hot.

2 Comments »

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