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.

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SOURCE:   Bread Machine Bounty

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Onion Chicken in Balsamic Sauce

Onion Chicken in Balsamic Sauce

Onion Chicken in Balsamic Sauce

It’s been snowing here all day and the inches are accumulating.  A good day for staying indoors.  My oven was already warmed up from having baked a dessert, so I decided to put together a meal that would be mostly cooked/baked in the oven with only a short period on the stove top for some pre-browning.  I love it when the whole meal is in the oven, and I can set the table and relax while its cooking, don’t you?

This chicken dish was served with stuffed acorn squash.  I thought that chicken would be good with the squash, but wasn’t sure how I wanted to prepare it, so I went looking on the all recipes.com web site and came up with this recipe.  Everyone who had made it rated it very highly for ease of preparation and outstanding flavor.  So I decided to give it a try.  I’m sure glad I did, because I have joined the ranks of all those other folks who made it and loved it.  Although I was missing one of the ingredients, I substituted roasted red peppers for the sun-dried tomatoes with equally tasty results.  I don’t think that I would ever have made a sauce from chicken broth and balsamic vinegar, but here it works and the aroma of this dish while it’s cooking will certainly get your taste buds salivating.

Roast red peppers were a tasty addition.

Roast red peppers were a tasty addition.

ONION CHICKEN IN BALSAMIC SAUCE

Yield:  serves 2  Adjust amounts accordingly to serve more.

Ingredients:

  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 chicken leg quarters
  • 3 cloves garlic, chopped
  • 1  1/2 cups chicken stock
  • 1/2 cup balsamic vinegar
  • 1/2 cup chopped sun-dried tomatoes
  • salt and pepper to taste

Directions:

1.  Preheat oven to 350*F.   Lightly spray a 9-inch baking dish or 13 x 9-inch pan.

2.  In a large skillet, heat oil over medium heat.  Add onion and reduce heat to low.  Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked.  Add garlic and sauté briefly.  Transfer to prepared baking dish.

3.  Increase heat to medium.  Add chicken pieces to skillet and brown on both sides.  Remove chicken and place in baking dish.

Pre-browning the chicken before baking.

Pre-browning the chicken before baking.

4.  Combine the chicken stock and vinegar.  Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened.  Add in the sun-dried tomatoes, or in this scenario, roast red peppers.  Pour mixture over chicken.  Cover dish tightly with foil and bake in the preheated oven for 45 – 50 minutes, or until chicken is cooked through and juices run clear.

This chicken went very well with the stuffed squash.

This chicken went very well with the stuffed squash.

Note:  Some modifications can be made to this recipe such as using chicken breasts or thighs instead of leg quarters, add sliced mushrooms to the onion/garlic mixture, serve over pasta of some sort to take advantage of the great sauce.  These are all suggestions by others who made this dish.

SOURCE:   Allrecipes.com