'Cause I'm all caught up in your sweet smile...

Apricot Pistachio Oatmeal Bread

Maple Pecan Streusel Bread

Today I have two sweet treats for autumn; both embrace warm flavors, texture from pecans and pistachios, and aromas that will transform your home into a fall fantasy. First, apricot pistachio oatmeal cookies, these delicious morsels embody warm cinnamon, sweet apricots, and buttery pistachios while creating a cookie that can be eaten for breakfast, served with an afternoon cup of tea, or after dinner with coffee. You could swap out the apricots for cranberries for a festive Christmas cookie. The second recipe, maple pecan streusel bread, has just moved into the number one spot in my book for fall sweet bread. As much as I cherish pumpkin bread, this was an unexpected and delightful change. The maple adds enough sweetness without being overpowering, and you may choose any kind of nut that you like (when I think of fall I frequently turn to pecans). This treat also contains a streusel layer in the center of the bread, that when baked flows throughout the entire loaf. By using Greek yogurt in the bread it keeps the recipe on the lighter side, while remaining incredibly moist. If you are in need of a fall hostess gift either of these would be charming. Apple cider, a warm blanket, a good book, and these sweet treats are the makings of a lovely afternoon.

Apricot Pistachio Oatmeal Cookies

Ingredients:

1 cup old-fashioned rolled oats (not quick-cooking)

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 to 1 teaspoon ground cinnamon, to taste

Few grates of fresh nutmeg (optional)

1/4 teaspoon salt

4 tablespoons (1/4 cup) unsalted butter, room temperature

3/4 cup packed brown sugar

1 large egg

1 teaspoon vanilla

1/2 cup chopped pistachios

3/4 cup chopped dried apricots

Preheat oven to 350 degrees F and line two baking sheets parchment paper.

In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside.

With a mixer cream butter and sugar on medium speed until light and fluffy, about 5 minutes. Add egg and vanilla extract and beat until combined. Turn mixer speed to low and add the oat mixture, and mix just until incorporated. Do not over-mix. Fold in pistachios and apricots by hand.

Lightly flour hands and roll dough into 1-inch to 1 ½-inch balls and place about 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, or until golden. Cool cookies on baking sheet for 2-3 minutes, and then transfer to a wire rack to cool completely.

Maple Pecan Streusel Bread

Ingredients for the Pecan Streusel:

1/3 cup lightly packed brown sugar

1/3 cup old fashioned rolled oats

1 Tbsp flour

1/2 tsp cinnamon

pinch of salt

2 Tbsp butter, melted

1/3 cup chopped pecans

Ingredients for the Bread:

2 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/4 cup Greek yogurt

1 Tbsp butter, at room temperature

1/2 cup pure maple syrup

3 large eggs

1/2 tsp vanilla

1 cup buttermilk

Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan.

For the streusel: combine first 5 ingredients (brown sugar through salt) in a medium bowl. Stir in the melted butter until well-combined. Stir in chopped toasted pecans.

For the bread: whisk together the flour, baking soda, baking powder, and salt in a large bowl. In a large bowl, beat the yogurt, softened butter, & maple syrup until smooth. Beat in the eggs one at a time until combined. Beat in vanilla extract. With the mixer on low speed, add in one third of the flour mixture. Beat in one half of the buttermilk. Beat in another one third of the flour. Beat in remaining buttermilk. Beat in remaining flour just until combined.

Spoon half of the bread batter into the prepared loaf pan. Sprinkle with half of the streusel mixture. Spread remaining batter over streusel; swirl with a butter knife. Sprinkle remaining streusel evenly over the batter.

Bake for 50 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.

Until tomorrow…Peace.

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Looking like a pair of clowns, clowns, clowns...

Do I ever have a WOW for you...stick with me while I introduce you to possibly the most delicious savory pizza I have created. I had a version of this recently, and have tweaked it quite a bit, now I would not change a thing in my recipe below. I am sure you see the strawberries in the picture, and may be leary. I will reiterate this is a savory pizza. It starts with a whole wheat crust. Sitting atop the crust is a vast array of caramelized figs, feta cheese, goat cheese, peppery arugula, cheddar, strawberries finished with a balsamic reduction. I know it sounds too much, but each elements compliments one another in perfect harmony. I normally use all purpose flour for my pizza dough, but these flavors needed a sturdy backing of whole wheat. I am sure if you step out of the box with me on this you will not be disappointed. 

• 1 whole wheat thin pizza crust (using the pizza dough recipe I have already posted only with whole wheat, you may find this by clicking on Breads on the right hand side of my blog)
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste
• 8 green or black mission figs
• 1/3 cup brown sugar
• 1 ½ tbsp balsamic vinegar
• 1 tbsp freshly squeezed lemon juice
• 1 1/3 cups shredded sharp cheddar cheese
• 1 ¼ cups baby arugula
• 4 medium size strawberries, sliced in half
• ¼ cup crumbled goat’s cheese
• ¼ cup crumbled feta cheese

Balsamic glaze:

• ½ cup balsamic vinegar
• 1 tbsp brown sugar

In a small sauce pan, combine balsamic vinegar and brown sugar. Bring to a boil. Reduce heat to medium low and cook for about 10 minutes until it reduces to about a half.

Set aside (it will thicken as it cools)

Preheat oven to 400F. Drizzle olive oil on pizza crust. Season with salt and pepper to taste. Bake for about 5-6 minutes. (The dough is uncooked at this point) In the mean time, slice the figs into thirds and dip slices in brown sugar making sure they’re well coated.  Arrange fig slices in a large hot non stick skillet. Cook the figs at medium heat for about 3 minutes, until they start to caramelize. Turn them over, add balsamic vinegar and lemon juice and continue cooking another 3-4 minutes. Set aside. (Note: Don’t skip the lemon! It will keep the sugar from crystallizing) . Once the pizza crust is out of the oven, sprinkle with shredded cheese. Top with baby arugula, caramelized figs, strawberries, feta and goat’s cheese. Season again with salt and pepper for extra flavor. Bake at 400F for about 7 minutes, until the cheeses melt and the arugula starts to wilt.  Drizzle with balsamic glaze.

Until tomorrow...Peace.

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Where it all ends I can't fathom, my friends. If I knew, I might toss out my anchor...

Today I have a Thai inspired flatbread with a delicious peanut sauce as the base. The flatbread I used is the recipe that I have utilized in many previous posts, the only change is I did not add any herbs to the dough. I grilled the flatbread but baked it with the sauce and toppings, but you could certainly grill the entire dish. Also, if you wanted a shortcut as far as the bread making I believe you could use store bought Naan bread (Indian flatbread). The toppings are simple: chicken, red bell pepper, Serrano pepper (you can omit this if intimidated by heat),carrots, and a garnish of cilantro. The true flavor comes from the peanut sauce comprised of peanut butter, soy sauce, chili flakes, rice wine vinegar, and brown sugar to name a few. The peanut sauce is actually delicious on chicken breasts, vegetables, or even sandwiches. This is an excellent flatbread to entertain with as it slightly out of the ordinary.  

Ingredients

The peanut sauce:

1 tbsp sesame oil

1/4 cup peanut butter

3 tbsp soy sauce 

1 1/2 tsp water

2 1/4 tsp rice wine vinegar

1 1/2 tsp canola oil

1 1/2 tsp packed brown sugar

1 1/2 tsp minced fresh ginger

1/4 tsp chili garlic sauce or red chile flakes

The flatbread:

4 pieces flatbread (recipe can be found by clicking on "Bread" on the right hand side of my blog)

2 cooked boneless, skinless chicken breasts, cut into bite-sized pieces

1 red bell pepper, cut into thin strips

1 large carrot, peeled & cut into matchsticks

1/2 cup grated mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup minced cilantro

Instructions

Preheat the oven to 425 degrees F. 

The peanut sauce:

In a blender, combine sesame oil, peanut butter, soy sauce, water, rice vinegar, canola oil, brown sugar, ginger and chili garlic sauce. Blend until smooth.

The flatbread:

Lay 2 pieces of flatbread on a flatbread on a baking sheet.

Spread 2 tablespoons of peanut sauce on each piece of flatbread.

Divide half of the chicken, red bell pepper, Serrano, carrots, mozzarella cheese and Parmesan cheese evenly between the 2 pieces of flatbread.

Place the baking sheet in the oven.

Bake until the cheese is melted and the flatbread is golden brown, 7 to 8 minutes.

Transfer the flatbreads to a cutting board and let rest for 5 minutes before slicing.

Repeat with the remaining ingredients.

Slice the flatbreads and garnish with minced cilantro. Serve.

Until tomorrow...Peace.

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The story of life is quicker than the wink of an eye, the story of love is hello and goodbye...until we meet again...

I realized it has been awhile since I have presented you a bread post. This one is beautiful, and full of fresh pesto. My basil is bountiful, so naturally pesto is in order. I flattened any easy French bread dough recipe, and covered it with homemade pesto, sliced it in half and then twisted it into a wreath shape. Once the bread had completed baking I removed it from the oven to rest for half an hour, followed by a healthy sprinkling of grated Parmesan cheese. I was now able to return the loaf to the oven to slightly melt the cheese, and develop a gorgeous golden brown. A side of warm marinara would make for a lovely addition, even an additional bowl of presto for dipping. The only accompaniment this bread needs is a fresh garden salad loaded with veggies and possibly some blueberries. If you are searching for an edible summer hostess gift this is sure not to disappoint.   

• 
  
• 
  
• For the bread:
• 1 cup warm water
• 2 tsp yeast
• 2 1/2 cups flour, plus more for dusting work surface
• 1 Tbsp olive oil
• 1 tsp salt
• 
  
• For the loaf:
• 1/2 cup pesto, purchased or homemade
• 2 Tbsp grated Parmesan

Place warm water in a bowl  and sprinkle yeast over top.

Let sit 10 minutes  until frothy

Add the flour, oil, and salt and whisk. Knead the dough for 5 minutes until smooth and elastic - If it does not seem elastic, add additional flour, one spoonful at a time until it does.

Form the dough into a smooth ball and transfer to a lightly greased bowl and let rise until doubled,1 hour on the countertop

Preheat oven to 425.

Lightly flour your work surface.Gently stretch and elongate your dough round.Roll into a rectangle ~18x12 inches.Spoon pesto over top, spreading evenly, leaving a clean 1/2-inch border around the edges.

Roll the long side of the dough to you and pinch the seam closed.

Transfer to your parchment-lined or cornmeal-dusted baking sheet.

Cut the dough in half down the length of the dough and pinch the top ends together.Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top When you get to the bottom, pinch the ends together and wrap into a wreath.

Transfer to your baking sheet and let rest for 30 minutes.

Top with shredded Parmesan and bake for ~25 minutes, until golden brown.

Let cool slightly and slice to serve.

Until tomorrow...Peace.

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One toke over the line sweet Jesus...

Today I am presenting you with a delicious biscuit sandwich that would be ideal for brunch or lunch. The surprise in this post is the grilled pineapple. Ham and pineapple are a classic combination, but by charring the pineapple I achieved an added depth of flavor. These served as a wonderful weekend brunch item that were hearty, while not being overly filling. Spicy honey mustard was the condiment that I chose to accompany the ham and pineapple (you definitely could use plain honey mustard if you did not want the spice). I served these delights with a simple fruit salad, light and satisfying. I think anyone would be surprised and pleased with this twist on the ham biscuit.

Biscuit Ingredients

2 C flour

1 T baking powder

1/4 t baking soda

1 t coarse salt

6 T cold butter, cut into chunks

1 C cold buttermilk

Slider Ingredients

10 buttermilk biscuits

10 slices pineapple, roughly the width of your biscuits

1 pound thinly sliced deli ham

leafy lettuce

Spicy Honey Mustard

Biscuit Directions

Preheat oven to 450.

Sift together flour, baking powder, baking soda and salt and put into a food processor.

Pulse about 5 times until the mixture looks like coarse sand. Transfer to a mixing bowl.

Add the buttermilk and stir until just combined. The dough will be pretty wet-looking.

Transfer dough to a floured surface and gently shape it into a rectangle about 1 to 1/2 inch thick. Fold it over about 5 times or so, ending up with a piece of dough that is about 1 inch thick.

Use a 2 inch round biscuit cutter (or a glass that is about 2 inches wide) to cut out 10 rounds. Place the rounds on a cookie sheet with the sides touching.

Bake them for about 15 minutes, or until they have risen and are golden brown on top. Cool on a rack.

Slider Directions

Heat grill or frying pan to high. Quickly sear pineapple on one side until it is slightly charred, about 1-2 minutes (don't leave it on too much longer as you don't want it to dry out).

Slice biscuits horizontally in half with a serrated knife.

Spread the bottom of each biscuit with about one tablespoon of Spicy Honey Mustard. Lay one piece of pineapple over the mustard. Layer on a few slices of ham, folding it gently as you go so that it fits the biscuit. Top with a piece of lettuce and the top half of the biscuit.

Until tomorrow...Peace.

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You don't have to live like a refugee...

Today I have combined three ingredients I adore: bread, cheese, and artichokes. I have not had a recent bread post, while this is not a new bread recipe (I utilized the baguette recipe) it is a new use. This recipe is simple and delicious. I was inspired while I was grocery shopping, and caught a glimpse of a similar medley in the bakery case. I decided to give a hand at my own version. I chose to keep it simple with just artichokes. I also envision deliciousness with roasted peppers, olives, sauteed mushrooms and  caramelized onions. You could easily create any combination you desired. I ate this for a light dinner with a large salad and grilled chicken, delightful. I foresee this being an excellent appetizer, or addition to a game day spread (seeing it's similarity to cheesy bread sticks). I warmed a side of marinara for dipping, but this is totally optional.

1 14 oz can artichoke hearts (I used the marinated kind)
2 green onions chopped
2 cloves garlic minced
4 oz cream cheese (room temperature)
1/4 C mayonnaise
1/2 C sour cream
1/2 C mozzarella grated
1/4 C parmigiano reggiano (grated)
1 loaf crusty bread (I used my baguette recipe, but just made one large loaf so I could slice it)
marinara (optional)

Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.

Halve the bread, and hollow 1/2 an inch out of the center of both halves of the bread.

 Spread the mixture into the hole in the bread slices and top with the reserved cheese.

 Bake in a preheated 350F oven covered in foil for 20 minutes.

Remove the foil and continue to bake until the cheese is melted and golden brown.

Serve warm, with a side of warmed marinara.

Until tomorrow...Peace.

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Joy to the fishes in the deep blue sea...

It's burger time! An all American vintage treat that pleases all demographics. Unfortunately this sandwich has gained an unpleasant reputation due to the popularity of fast food chains. It is commonly credited with being a chief contributor to the countries obesity problem. While as this is not a diet food, I am here to speak on behave of this classic delight. As with many goods I recommend indulging in a juicy burger at home. This allows me to control the beef, and what is placed on top. I attempt to solely consume local or organic meats, this grants me the knowledge of what the animals are fed, how they are treated and slaughtered. This is the first considerable step to a quality burger, next a homemade bun. Continuing on the path of no mass produced bread, I have written a bun recipe I am confident you will enjoy. Another important element to the perfect burger is a grill, I am a firm believer that all burgers should be grilled. Now, the fun commences, you have free range of toppings. My delicious burger consisted of caramelized onions, sauteed mushrooms and jalapeno, cheddar and blue cheese (I realize I gilded the lily here) and of course Tabasco. I also had sliced tomatoes on the side (I am not sure if I was attempting to make myself feel better about eating this giant burger, nonetheless they were a pleasant addition). Once you have the necessities, beef patty and bun, the selection is in your hands as to what flavor approach you desire.

Homemade Hamburger Buns

1 1/2 Cups  milk

8 Tbs unsalted butter, cut into 8 pieces

1 packet instant yeast

4 cups all purpose flour, plus more for dusting

2 Tbs sugar

1 Tbs kosher salt

1 egg beaten with 1 tsp water

sesame seeds for sprinkling (optional)

In a small saucepan over medium heat, combine the milk and butter and heat until the butter is melted, about 7 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups of flour, yeast, the sugar and salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.

Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into 12 equal balls. Transfer to the prepared baking sheet, spacing the buns evenly apart, and cover tightly with plastic wrap. Let rise in a warm place for 30 minutes. 

Preheat oven to 400'F

Remove the plastic wrap from the baking sheet. Brush the tops of the buns with the egg mixture (I brushed the tops with milk) and sprinkle with sesame seeds if using. Bake until the buns and golden , 14 to 16 minutes. Transfer the buns to a wire rack and let cool completely. Cut in half and use as hamburger buns. Makes 12 hamburger buns.

My Pumped Up Burger (in the pic)

1/4 medium onion, sauteed

1 jalapeno sauteed

handful of baby bella mushrooms sauteed

sharp cheddar

dollop of blue cheese

sliced tomatoes on the side

Tabasco sauce

Until tomorrow...Peace.

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We won't get fooled again...

While on my bread baking journey I have noticed a large void, hoagie rolls. I have previously made my love known in regard to large sandwiches. So, it appeared necessary to create a quality roll recipe. After much research and experiment, I presume you will discover this post to be highly inviting. These rolls are hard on the outside, and subtle on the inside. I shaped them into a medium size, but you could very easily make them footlong. These are the perfect envelopes to carry a cheesesteak, Cuban, club, meatballs, etc. As with my various bread recipes, these freeze beautifully. So, I suggest baking a batch and venture into delicious sandwich fillings. This would be a prime addition to a March Madness party. If your friends are so lucky they will be thanking you.

Hoagie Rolls

1 1/2 tsp. (about 1/4 oz) active dry yeast

1 1/2 cups warm water, divided

2 tsp.. sugar, divided

2 tbsp. olive or vegetable oil

2 tsp. kosher salt

2 cups bread flour

2 cups all-purpose flour

Directions

In a small mixing bowl, add yeast to 1/4 cup water. Sprinkle 1 tsp. sugar over the mixture and let sit for 5 minutes, or until frothy/foamy. Add remaining 1 1/4 cups water and 1 tsp. sugar. Add oil and stir to combine.

Combine salt and flours in a medium mixing bowl. Using a stand mixer, or by hand, add the wet mixture to the dry mixture. Beat until smooth on medium speed. If dough is too wet, add a little more flour to make the dough soft.

On a lightly floured surface (or in the mixer bowl with bread hook), knead dough until smooth and elastic, about 5-6 minutes. 

Lightly grease a large bowl with a bit of oil and place dough into bowl, turning once to coat. Cover with dish towel and let rise for 45 minutes, or until doubled in size. 

Line a baking sheet with parchment paper and set oven to 400 degrees.

Punch down dough and, on a lightly floured surface, divide into 8 balls. Shape each ball into a long oval, roughly the size of the hoagie roll you wish to make. Arrange long ovals on parchment paper about 2 inches apart. Slice a 1/4-inch deep slit across the top of each piece. Cover again and let rise an additional 25 minutes.

Bake for 10-15 minutes, or until golden brown. Remove from oven and let cool on wire rack.

Until tomorrow...Peace.

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Instant karma's gonna get you...

Today Nowruz (Persian New Year), very simply "new day", is being celebrated in many parts of the world. Nowruz marks the first day of spring and the beginning of the year in Iranian calendar. It is celebrated on the day of the astronomical vernal equinox, which usually occurs on March 21 or the previous/following day depending on where it is observed. As well as being a Zoroastrian holiday and having significance amongst the Zoroastrian ancestors of modern Iranians, the same time is celebrated in parts of the South Asian sub-continent as the new year. The moment the Sun crosses the celestial equator and equalizes night and day is calculated exactly every year and Iranian families gather together to observe the rituals. Originally being a Zoroastrian festival and the holiest of them all, Nowruz is believed to have been invented by Zoroaster himself, although there is no clear date of origin. Since the Achaemenid era the official year has begun with the New Day when the Sun leaves the zodiac of Pisces and enters the zodiacal sign of Aries, signifying the Spring Equinox.

Today my post is a contemporary bread recipe for those of you that have joined me in my homemade bread challenge ( I realize this has nothing to do with Nowruz, but this would be a perfect time if you have not already done so to join my bread challenge). If you enjoy everything bagels you will fancy this bread. It toasts beautifully, and is ideal for sandwiches (think large BLT's with avocado). The recipe only makes one loaf, but may effortlessly be doubled. I have concluded if I am going through the motions of making homemade bread I prefer to bake two loaves at once, and then freeze one.

Everything Bread

3 3/4 cups (18 3/4 oz) all-purpose flour

2 tsp kosher salt

1 cup cold buttermilk

1/3 cup boiling water

2 Tbs unsalted butter, melted

3 Tbs honey

1 envelope (about 2 1/4 tsp) instant yeast

2 tsp poppy seeds

2 tsp sesame seeds

2 tsp dried minced garlic

2 tsp dried minced onion

3/4 tsp kosher salt

Bring the water to a boil in a small saucepan. Remove from heat and add the cold buttermilk and stir to combine.

Mix 3 1/2 cups of the flour and the salt in the bowl of a stand mixer fitted with a dough hook. Add the buttermilk/water mixture, butter, honey, and yeast to a liquid measuring cup. Turn the mixer on low, and add the liquid in a slow stream, increasing the speed of the mixer as you go to medium. Continue mixing until the dough is smooth and satiny, stopping to scrape the dough from the hook as needed. Sprinkle in 1 tablespoon of the everything spice mix. Knead about 10 minutes, adding flour 1 Tablespoon at a time, as necessary to keep the dough from sticking to the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead to form a smooth ball, about 15 seconds.

Place the dough in a lightly oiled bowl, rubbing the dough around the bowl to coat with the oil. Cover tightly with plastic wrap and place the bowl in a warm place until the dough doubles in size, 50-60 minutes.

Turn out onto the floured surface and gently press the dough into a rectangle that is 1 inch thick and 9 inches long. With the long side facing you, roll the dough firmly into a cylinder, pressing with your fingers as you roll to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed.

Place the dough seam-side down in a greased 9x5 inch loaf pan, and press it gently to make sure it touches all four sides of the pan. Sprinkle with the everything spice mix (you don't have to use all of it - I think I used a few more teaspoons of it), lightly pressing with your hands to adhere the spices to the dough. Cover with a clean kitchen towel and allow to rise in a warm spot until the dough almost doubles in size, 20-30 minutes.

Preheat the oven to 350 degrees. Place an empty baking pan on the lowest rack of the oven. Bring 2 cups of water to a boil and pour into the empty pan. Set the loaf onto the middle rack, and bake until an instant-read thermometer inserted into the center of the loaf reads 195 degrees, about 40-50 minutes.

Remove the bread from the pan and cool to room temperature on a wire rack. Slice and serve.

Until tomorrow...Peace.

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The pain of war cannot exceed the woe of the aftermath...

While continuing with my challenge to solely eat bread that I have baked, today I deliver you not one but two entirely different breads. (I recognize the pattern that is continually appearing in this blog is bread and spice.) First is a focaccia. Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is traditionally pressed by hand into a thick layer of dough and then baked. Prior to baking the bread the common practice of "dotting" is followed. This generates multiple wells in the bread by using a finger, or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough. I chose to flavor mine with tomato slices, thyme (my favorite herb), and garlic olive oil. Once you prepare the bread dough you are at leisure to distribute anything on top that you like. A traditional Sicilian version has grapes. While I set this dough aside to rise I decided to bake yet another bread. The second bread is honey oat almond bread. This bread is baked in loaf pans (2), and is slightly sweet, but creates excellent sandwich or breakfast bread (hint: French toast). The oats and ground almonds give the bread a dense texture. Please try one or both breads and stick with me on this journey to homemade bread. 

Tomato Thyme Focaccia

4 1/2 to 5 cups bread flour (all purpose will also work)

2 3/4 cups warm water (about 110 degrees—not hot to the touch)

2 envelopes active dry yeast

2 teaspoons coarse sea salt, plus extra for sprinkling

2 tablespoons fresh chopped thyme*

3-4 sliced roma tomatoes (or what ever looks the best when shopping)

1/3 cup and 2 tablespoons extra-virgin olive oil

garlic olive oil

3 T grated parmesan cheese

1 teaspoon freshly cracked pepper

In a large mixing bowl, mix together bread flour, water, and active dry yeast. Cover the bowl with plastic wrap and allow to rise in a warm, dry place for 1 1/2 to 2 hours, or until dough has tripled in volume and is bubbly.

If using a stand mixer, attach dough hook and mix in salt. Knead dough for an additional 5-7 minutes. Dough will be loose and sticky.

If you do not have a stand mixer, turn dough out on a heavily floured surface and, using your hands or even a wooden spoon, attempt to knead the dough. Mix in salt at this time. Add flour as needed and fold dough in half in all directions if it will not cooperate enough to knead. Dough will be very difficult to handle, but try to incorporate as little flour as possible (it results in a softer bread).

Cover with plastic wrap and allow to rise for another hour, or until doubled in volume.

In a 13 by 17-inch rimmed baking pan, evenly distribute 2 tablespoons of olive oil to coat pan. Turn out down onto pan and, with oiled hands, pull dough to the edges of the pan. The dough may resist at first, but with a little patience it will stay put. Cover dough with a clean dish towel and allow to rise for an additional 15-20 minutes.

Preheat oven to 400 degrees F (205 degrees C).

Using your fingertips, poke a couple dozen holes into the top of the bread. Pour remaining olive oil evenly over bread. Press in tomatoes and sprinkle parmesan, thyme, salt and freshly cracked pepper. You may drizzle with about 1 tablespoon of garlic olive oil at this time if desired. Bake for 30-40 minutes, or until golden brown. Let cool slightly in pan before serving warm, or at room temperature.

On the second day, the crust may soften. To bring back the crispiness, I suggest reheating the bread in the oven at 400 degrees F (205 degrees C) for 5-8 minutes.

*Feel free to top the focaccia with anything you desire (olives, onions, any herbs, grapes, or simply garlic)

Honey Oat Almond Bread

2 packages Active Dry Yeast (4 1/2 teaspoons)

1/2 cup good quality honey

4 tablespoons butter

2 1/4 cups warm water (110-120 degrees)

1 tablespoon salt

1 C ground almond**

5 cups all purpose flour

1 cup quick cooking oats

1 whole egg, lightly beaten

In a medium saucepan combine the butter and honey and heat on low until the butter is melted. Remove from the heat and add the warm water. You want the mixture to be about 110-120 degrees. It is best to use a thermometer to prevent killing the yeast. Sprinkle the yeast on top of the water honey mixture and set aside until the yeast blooms: about 10 minutes.

In a large mixing bowl combine the salt and 3 cups flour. Fit the mixer with a dough hook then add the yeast mixture and blend on low until all the liquid is absorbed. Increase the speed to medium and beat for 2 minutes. Scrape the sides of the bowl with a spatula. 

Add the egg and the ground almond. Blend on low until the egg is incorporated then beat on medium for 2 more minutes. Add the oats, and 2 cups flour. Mix on low with the dough hook until it's smooth and elastic. Use up to one more cup of flour if needed to prevent the dough from being sticky.  

Add the dough to a large bowl greased with vegetable oil. Cover and let the dough rise in a warm location free from drafts for about 1 hour or until double in size. Punch the dough down and turn onto a floured surface. Cover the dough with the bowl and let it rise for 15 minutes. Cut the dough in half and shape each into a loaf. Place the loaves in greased 9x5 inch loaf pans and let rise for another hour. Bake in a preheated 350 degree oven for 35 to 40 minutes.

**You my substitute wheat flour for 1/2 of the all purpose if you like, and if you do not have ground almond you may use a little more flour in it's place, or very finely grind almonds in a food processor.

Until tomorrow...Peace.

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