Whole Wheat, Rosemary and Tomato Focaccia

Whole wheat, tomato and rosemary focaccia.

Whole wheat, tomato and rosemary focaccia.

On the day of the “Great Blizzard” (that wasn’t), I made this Focaccia bread to go with the Lasagna soup.

Around here we love Focaccia, in fact we love homemade bread of any kind.  This one is so flavorful with the addition of herbs (oregano) and sun-dried tomatoes in the dough, and rosemary and olive oil brushed over the top before baking.  Add some garlic and parmesan cheese and Whoo-hoo, this is one fabulous bread.

I use my bread machine to make the dough, then once it has risen, take it out, roll it out thin on a pizza pan or baking stone and let it raise for about 30 minutes.  Indent the top all over with your fingers, then brush with olive oil and minced garlic,  Sprinkle with parmesan cheese and crushed rosemary.   It will bake up golden brown, crispy on the outside, and soft and doughy on the inside.

This bread is so easy to make and is a great accompaniment to soup or a salad.  The use of whole wheat flour makes it more healthy (because of the fiber), and cornmeal in the dough gives it a nice crunch.  We really like this bread.  I hope you will too.

WHOLE WHEAT, ROSEMARY, AND TOMATO FOCACCIA

Yield:   Makes a 1 pound bread

Ingredients:

  • 3/4 cup milk ( fat-free is OK)IMG_9055
  •  1 Tbsp. olive oil
  • 1 1/2 cups whole wheat flour
  • 1/2 cup bread flour
  • 1/4 cup cornmeal
  • 2 Tbsp. snipped, sun-dried tomatoes in oil
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 tsp. active dry yeast or bread machine yeast

For the Topping:

  • 2 Tbsp. olive oil
  • 1 clove garlic, minced
  • 1/4 cup parmesan cheese
  • 2 tsp. snipped fresh rosemary OR 1/2 tsp. dried rosemary, crushed

Directions:

1.  In the container of a bread machine, layer in the ingredients, according to the manufacturer’s directions.  Select “dough” cycle.  When the cycle is completed, remove dough from machine.

2.  Spray a work surface lightly with oil, place the dough on it, and cover it.  Let rest for about 10 minutes.

Cover the dough and let it rest for 10 minutes.

Cover the dough and let it rest for 10 minutes.

3.  Preheat the oven to 400*F.  Grease an 11 to 13-inch pizza pan, or pizza stone.  Roll out the dough to fit the pan.  Cover and let rise in a warm place for 30 to 40 minutes or until nearly double in size.

Dough rolled out on a pizza stone.

Dough rolled out on a pizza stone.

4.  With 2 fingers, make indentations all over dough.  Combine  the 2 Tbsp olive oil and garlic; drizzle over the dough.  Sprinkle with parmesan cheese and rosemary.

Make indentations with your fingers all over the top.

Make indentations with your fingers all over the top.

Drizzle with olive oil and minced garlic.

Drizzle with olive oil and minced garlic.

Sprinkle with cheese and rosemary.

Sprinkle with cheese and rosemary.

5.  Bake in a 400*F. oven for 25 to 30 minutes or until golden brown.  Cool on a wire rack.  Serve warm or cool.

IMG_9064

 

SOURCE:   Bread Machine Bounty

Advertisements

Grapes, You Need Them!

Grapes,  juicy and sweet.

Grapes, juicy and sweet.

Grapes are ancient.  So ancient that some vines have been growing on this planet long before people arrived.  In certain areas of Italy there is still evidence of late Bronze Age vineyard posts used to train grapevines.  Over the years we’ve been trying to find  ways to make them bigger and sweeter.  Some of the grapes I see at the market are so plump and ripe, I just want to reach out and grab one or two for a juicy bite.  Don’t you?

Red, purple or green, plump or petite, grapes are a healthy pop-in-your-mouth snack.  I love grapes when they are cold as a refreshing way to cool off.  And when we travel, I like to bring along a big bunch of grapes to snack on.  One 3/4 cup serving of grapes is a good source of vitamin K, providing 25% of your daily needs.  Recent studies suggest that Vitamin K reduces the risk of bone fractures, particularly in older women.  Other studies have shown the benefits of having a glass of red wine to reduce the risk of heart and artery problems.  Grapes, particularly red  and black ones, are also rich in antioxidants.  So we know about their benefits, and we eat grapes fresh as a fruit/snack, or drink their juice fermented as wine,  but how many of you cook with grapes?  I’m not taking about making grape jam or jelly, but really incorporating them into a main dish, side dish or salad.

IMG_5263

I’m guessing not many people would even think of cooking with grapes.  Small and juicy with a hint of acid and sweet, they make perfect partners with some foods.  In the weeks ahead, I would like to introduce you to some recipes that utilize grapes in ways you may not have  considered.

Grape and Rosemary Focaccia

Grape and Rosemary Focaccia

The first one is this recipe for Grape-Rosemary Focaccia.  Scattered over the top of the focaccia, the grapes subtly sweeten each bite.  The sweet/salty combination of grapes, Parmesan cheese and rosemary is surprising, and delicious.  It can be served with a soup, or salad, as a dinner accompaniment in place of dinner rolls, or as an appetizer.  To make it quickly, use prepared whole wheat pizza dough from your supermarket, fresh or frozen.  If frozen, defrost thoroughly in the refrigerator or at room temperature.  Open the bag to give the dough room to expand, i.e. “rise”, prior to stretching and shaping.   Once the focaccia is prepared, allow it to sit at room temperature for about half an hour for another small “rise” before baking.

GRAPE-ROSEMARY FOCACCIA

Yield:    Makes 12 servings

Whole wheat pizza dough, grapes, rosemary, and Parmesan cheese.

Whole wheat pizza dough, grapes, rosemary, and Parmesan cheese.

Ingredients:

  • 1 pound prepared pizza dough, preferably whole wheat
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 cup shredded Parmesan cheese
  • 2 tsp. fresh rosemary leaves or 1 tsp. dried
  • 2 cups seedless grapes.  ( If large ones, cut in half.)

1.  Position rack in upper third of oven;  preheat to 425 *F.  Coat a large baking sheet with cooking spray.

2.  Working on a lightly floured surface, pat and stretch dough with damp hands into a 10 by 12-inch oval.  If the dough will not stretch easily, let it rest for 10 minutes, then stretch it again.  Transfer to the prepared baking sheet.

Stretch dough out on a baking sheet and sprinkle with cheese.

Stretch dough out on a baking sheet, drizzle with oil and sprinkle with cheese.

3.  Drizzle the oil over the dough;  sprinkle with Parmesan cheese and rosemary.  Arrange grapes on top and press lightly into the dough.   At this point I let mine sit at room temperature for about 30 minutes to give the dough a chance to rest and rise again a little bit.

Add chopped rosemary and grapes.

Add chopped rosemary and grapes.

4.  Bake until golden around the edges and some of the grapes have burst,  18 – 25 minutes.   (Note:  Mine was done at 15 minutes, so watch carefully,)   Let cool at least 5 minutes before serving.  (The grapes will be very hot inside.)

Golden brown with a heavenly aroma after baking.

Golden brown with a heavenly aroma after baking.

Serve warm with additional olive oil for dipping.

Serve warm with additional olive oil for dipping.

SOURCE:    Eating Well

Horseradish and Caramelized Onion Pork Sandwiches

Horseradish and caramelized onion pork sandwich.

Horseradish and caramelized onion pork sandwich.

As a spin-off from my recipe for Herb-Crusted Pork Tenderloin, I used the remainder of the meat to make these hearty sandwiches.  They worked into my menus for the week on an evening when Mr.  D. was working late and I needed to go out before he got home.  I was able to make his sandwich and mine leaving his covered in the refrigerator for his convenience when he got home.  His comment when I saw him later in the evening was that  “it was an outstanding sandwich”.  I had to agree with him.

Sweet onions ( I used a large Vidalia) are slowly caramelized with some complimentary seasonings and then paired with a spicy-hot creamy sauce in this fancy sandwich. The recipe calls for using a small French bread split lengthwise, but I used a small focaccia loaf.  Its heartiness and rustic texture seemed to suit the sandwich better, but the choice is yours as to what kind of bread you make it on,

IMG_4144

HORSERADISH AND CARAMELIZED ONION PORK SANDWICHES

Yield:   4 servings,  1-quarter of a loaf

Ingredients:

  • 1 Tablespoon. olive oil

    These seasonings really compliment the onions.

    These seasonings really compliment the onions.

  • 4 cups vertically sliced onion  (about 1 1/4 pounds)
  • 1  1/2 Tablespoons sugar
  • 1 Tablespoon red  wine vinegar
  • 1 Tablespoon low-sodium soy sauce
  • 1 teaspoon chopped fresh thyme, or 1/2 tesp. dried
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minces
  • 2 Tablespoons reduced-fat sour cream
  • 1 Tablespoons low-fat mayonnaise
  • 1 Tablespoon prepared horseradish
  • 1  ( 8-oz. ) loaf French bread, halved lengthwise
  • 1 cup torn lettuce leaves
  • 1 large tomato, sliced
  • 1  1/2 cup thinly sliced Herb-Crusted Pork Tenderloin (about 8 oz.), or any other sliced roast pork
Cooked roast pork, thinly sliced for a sandwich.

Cooked roast pork, thinly sliced for a sandwich.

1.  Heat oil in a large nonstick skillet over medium heat.  Add onion and next 6 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally.  Remove from heat, let cool.

The small of these  onions slowly cooking is fantastic.

The small of these onions slowly cooking is fantastic.

2.  Combine sour cream, mayonnaise, and horseradish; spread a layer evenly over cut side of bottom half of bread.  Arrange lettuce over the top, then onions.

Lettuce is the first layer, followed by the onions.

Lettuce is the first layer, followed by the onions.

Arrange the sliced pork over the onions,

Sliced pork goes on next, to be topped by sliced tomatoes.

Sliced pork goes on next, to be topped by sliced tomatoes.

top with sliced tomatoes, and spoon on remainder of sauce.  Cover with top half of bread.

A handful of sandwich.  So good!

A handful of sandwich. So good!

SOURCE:  COOKING LIGHT