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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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French Vanilla Cupcakes

Photo Jun 18, 10 26 32 AM

I have to say that in your local grocery store, there are so many varieties of box cake mixes available today and they’re really good. The brand of cake mix I’m partial to is the Duncan Hines French Vanilla. All you have to do is to add a few of your own secret ingredients and Voila!

If you’re looking for an easy dessert to make, my French Vanilla Cupcakes will work in a pinch!

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2014-03-25-15-18-212

 

Prep Time:
Cook Time:
Total Time:
Yields: 24 cupcakes
Equipment: 2-12 non-stick muffin tin pans, large mixing bowl, whisk, 2 small bowls, hand-held electric mixer, 1-quart saucepan

Ingredients:
1 16.5-ounce box Duncan Hines French Vanilla
3 large eggs, room temperature
1/3 cup vegetable oil
1 cup of water
4 ounces of ricotta cheese, room temperature
1 vanilla bean, seeded
2 sticks (1/2 pound) of unsalted butter, melted
1 cup of granulated sugar
1 tablespoon of ground cinnamon

Directions:
Preheat oven to 350-degrees F
Start by spraying the muffin tin pan with liberally with a non-stick cooking spray. Lightly flour each of the muffin tins.

In a large mixing bowl add the eggs, water, vegetable oil, vanilla seeds, and ricotta cheese, mix to combine. Slowly add the cake mix into the wet ingredients whisking together until moistened, about 30 seconds.

Switch to a hand-held mixer. Beat on medium speed for about 2 minutes. Pour cake batter into the muffin tins.

Bake in the center rack of the oven for 17 to 20 minutes. Note: Add 3 to 5 minutes to bake time for dark or coated pans. The cupcakes are done when a toothpick inserted in the center comes out clean.

Cool cupcakes in the pans on a wire rack for 15 minutes before removing.

Topping:
Melt 2 sticks of unsalted butter in a small saucepan. Transfer the melted butter to a small bowl. In another bowl mix 1 cup of sugar with 1 tablespoon of ground cinnamon, stir to combine.

Take a cupcake and dip the top into the warm melted butter and then into the cinnamon sugar mixture, place back onto the cooling rack. I promise you won’t be able to eat just one of my French Vanilla Cupcakes because they are so darn good.

 

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