Rosemary and Sea Salt Focaccia Bread

Anyone else love a crusty flavorful focaccia for all the sauces that you love? Look no further for your fav focaccia recipe 🙌🏼⁣

Time: 1 hour 40 minutes (about 10 min of work)⁣
Serves: (I wish I could tell you, but my family eats an entire 12 inch loaf within 6 hours lol) ⁣

Ingredients:⁣
1 1/3 cup of water heated to 110 degrees ⁣
2 tsp sugar ⁣
1 packet active dry yeast (red star brand is the best) ⁣
3 1/2 cups bread flour ⁣
1/4 cup olive oil ⁣
2 tsp salt ⁣
2 Tbs olive oil ⁣
1 Tbs Flaked sea salt ⁣
2 sprigs of rosemary roughly chopped ⁣

Directions⁣
1. Heat the water to 110 degrees on the stove ⁣
2. While the water is heating, set up your mixer with the dough hook and add sugar to mixing bowl ⁣
3. Add heated water to sugar stir with a whisk until sugar has dissolved ⁣
4. Next sprinkle yeast onto water/sugar mixture, give it a quick whisk to incorporate and let it be for about 12 minutes ⁣
5. Next add flour, 2 tsp salt, and 1/4 cup olive oil a little but at a time and beat on low. Once everything is in the mixing bowl turn up speed to medium for about 2 min.⁣
6. add 1-2 tbs of water and turn speed down to medium low for 3 min. you want dough to pull away from the sides but also still have some wetness (if you add too much water, don’t worry just balance out with a bit of flour!) ⁣
7. Remove dough hook, shape dough into a ball and grease mixing bowl with some olive oil, put dough ball back into mixing bowl, cover with damp towel and put somewhere warm to rise for an hour (I usually preheat my oven to 100, then turn it off, once it’s cool enough that my hand doesn’t burn on the oven rack, I put dough in there to rise)⁣
8. Once dough has doubled in size (or after about an hour) turn dough out into a olive oil greased cast iron skillet and press down til it reaches the edges. Cover with towel and let rise another 20 min on countertop ⁣
9. Meanwhile preheat your oven to 400 degrees ⁣
10. Once dough has the second rise take your fingers and start pressing down dough to the bottom of the skillet creating focaccias famous dimples ⁣
11. Drizzle 2 Tbs of olive oil evenly over surface, sprinkle with flaked sea salt and rosemary ⁣

  1. I was first introduced to these as a child, by our Lithuanian Grandma & mother. We would spread them with…

Tomato Soup

Don’t you just love grilled cheese and tomato soup on a cold winters night? ⁣

Time: 30 min
Serves 8-10 people

Soup Ingredients: ⁣
1 yellow onion, diced ⁣
4 Tbs of butter (3 tbs for onion, 1 for roux)⁣
2 28oz cans of whole san marzano tomatoes ⁣
2-3 Tbs of sugar ⁣
32oz vegetable broth ⁣
Fresh ground pepper ⁣
Salt to taste ⁣
1 Tbs flour ⁣
1/8 tsp cayenne ⁣
1/8 tsp oregano ⁣
1 cup heavy cream (from a roux) ⁣
1 cup sherry cooking wine⁣
1/2 cup fresh chopped basil ⁣
1/2 cup fresh chopped parsley ⁣

Recipe:⁣
1. Melt butter in ceramic Dutch oven (or nonreactive stock pot) add diced onion and cook til translucent on medium heat⁣
2. While onions are cooking use food processor (or your hands) to blend 1 can of whole tomatoes with juice and 1 drained can of whole tomatoes, once blended add to cooked onions ⁣
3. Next add 2-3 tbs of sugar to combat the acidity from the the tomatoes (taste after each Tbs) ⁣
4. Next add the veggie broth, salt, and pepper and stir to combine, let soup come to a boil then turn down to simmer ⁣
5. Let the soup simmer while you prepare the roux (this helps thicken the soup) on the side heat one tablespoon of butter til melted then add 1 tablespoon of flour on medium high heat, stir constantly til it becomes a blonde color, after it turns blond add heavy cream and stir constantly til milk is heated. Then turn off heat ⁣
6. Use emulsion blender (or food processor/blender) til soup is smooth. Add roux with heavy cream to the soup, whisk together and continue to simmer⁣ for 10 min
7. Turn off heat, Stir in cayenne, oregano, sherry, chopped parsley and basil⁣
8. Serve! ⁣

Pair with your favorite grilled cheese sandwich, delish! ⁣

  1. I was first introduced to these as a child, by our Lithuanian Grandma & mother. We would spread them with…