Rosemary & Tomato Focaccia Bread

I decided to plant some veggies and herbs again this year. I passed on planting zucchini again, which I used to make these delicious zucchini fries last year, and went with cucumbers and eggplant instead. I haven’t picked any eggplant yet, but, I have picked quite a few cucumbers. Some of which I turned into some yummy pickles. That’s another post though. I also planted tomatoes again this year, but instead of beefsteak one’s I went with cherry tomatoes. And for the herbs, I went with rosemary, basil, sage and lemon thyme. I mainly planted the herbs in hopes of repelling mosquitoes. While they have been around I will say that it hasn’t been as bad as past years. Initially I wasn’t planning on picking any of the herbs, but, they grew so well that I decided it would be a shame not to use them. So, I decided to use the rosemary and some of the tomatoes to make homemade focaccia bread.

Now, I am always leery of working with yeast. I am apprehensive that it won’t proof well enough, that my final product will be tough and not flaky and whatever else can go wrong. Believe it or not, the weather also plays a factor. While you may think that a humid day will help your bread rise quicker, that’s not always the case and a very cool day can make your bread take even longer to rise. I baked this focaccia on a rainy unseasonably cool summer day that had very low humidity and it came out perfect.

I completely relied on my stand mixer to knead the dough using the dough attachment. And for the first rise I preheated my oven to 200 F, turned it off and then put my dough, that I had placed in a greased bowl, in there for about an hour so it could rise. It’s a good trick I learned and have done it every time I need dough to rise. When I removed it from the oven it had doubled in size. And for the second rise I rolled the dough out on my counter that I dusted with flour and let it rise for a few more minutes.

Once the dough was ready, I transferred it to a 9 x 13 – inch baking pan that I lined with parchment paper. I stretched the dough to fill the pan and then poked deep holes into the dough. Next, I sprinkled the dough with minced fresh rosemary and sliced cherry tomatoes. I drizzled a few tablespoons of olive oil over everything and then sprinkled it with salt.

I then baked it in a 400 F preheated oven for about 25 minutes, until it was lightly golden on top and the bread had cooked through.

I let it rest for a few minutes before removing it from the pan using the parchment paper and slicing off a piece to enjoy! The texture was spot on. It was firm with just enough chew. You can definitely customize this focaccia to your liking by using different herbs, vegetables and so forth. One thing I would avoid using though is sun-dried tomatoes. That’s what I was initially thinking of using instead of the fresh ones, but, I thought that the sun-dried tomatoes would burn while they were in the oven. The fresh tomatoes do get a nice sweetness to them while baking.

Rosemary & Tomato Focaccia Bread

Ingredients:

1 1/3 cup warm water (about 110F)

1 teaspoons sugar

1 package of active-dry yeast (0.25 ounces)

3 1/2 cups flour

1/4 cup extra virgin olive oil, plus more for drizzling

1 teaspoon fine sea salt

2 sprigs fresh rosemary, chopped

1/4 cup cherry/grape tomatoes, sliced

Directions:

In the bowl of a stand mixer fitted with the dough attachment add the water and sugar and stir combine. Sprinkle the yeast on top of the water and give it a quick stir to mix it into the water. Let the mixture sit for 5-10 minutes until it becomes foamy.

With the mixer on low speed gradually add in the flour, olive oil and salt. Once everything has been added increase the speed to medium-low and continue mixing the dough for 5 minutes. The dough should be pulling away from the sides of the bowl. If it isn’t, this means that the dough is too sticky and you should add in additional flour, about 1/4 cup. Add it gradually until the dough is the right consistency.

Remove the dough from the bowl and use your hands to shape it into ball. Grease the mixing bowl, or another bowl, with olive oil and place the dough inside of it and coat it with the oil. Cover the bowl with a damp paper towel and place in a warm spot for 45-60 minutes so it can rise. It should just about double in size. To ensure a warm spot, preheat your oven to 200 F and then turn it off and place the bowl inside of the oven with the door closed for the allotted time.

Once the dough has risen turn it out on a floured surface and roll it into a rectangle that’s about a 1/2 inch thick. Cover the dough again with a damp paper towel (you will probably need two) and let the dough rise for 20 minutes.

While the dough is rising, preheat the oven to 400 F and prep a 9 x 13-inch baking pan by lining it with parchment paper leaving a slight overhang. Transfer the dough to the pan and use your hands to stretch the dough to fit into the pan. Use your fingers to poke holes all over the dough. The holes should be deep enough that you reach the bottom of the baking pan. Drizzle two tablespoons of olive oil all over the dough and then sprinkle with the chopped rosemary, sliced tomatoes and additional sea salt.

Bake in the preheated oven for 20-25 minutes, until the dough is slightly golden on top and is fully cooked through. Remove from the oven and carefully remove the bread using the parchment paper and let cool for a few minutes before slicing and serving. If you are not planning on serving all of the bread at once, slice what you are going to eat and wrap the leftovers in wax paper and store in an airtight container or resealable bag.

Recipe adapted from Gimme Some Oven

Slow Cooker Frittata with Zucchini, Tomato and Feta

Yes, I made a Frittata in my slow cooker. It may seem a bit odd to make something that can easily take 10-15 minutes in the oven for almost 3 hours in a slow cooker, but, I will say this, this frittata came out super fluffy and was evenly cooked. And reheated a lot better than your traditional frittata. I share this recipe with you this week as it may be a welcomed addition to your meal if you are planning an Easter breakfast or brunch next Sunday.

I began by grating 2 zucchinis into a colander and sprinkling it with a 1/2 teaspoon of salt. What I did was grate one zucchini and then sprinkled it with 1/4 teaspoon of salt and then repeated that. After letting it sit for a bit, about 20 minutes, I squeezed the excess juices out of the zucchini. After all the squeezing was done I was left with about a cup of grated zucchini.

After brushing the insert of my slow cooker with olive oil I continued on with making the frittata. I beat 6 eggs with paprika, thyme, salt, pepper and parsley. I then added in the grated zucchini, halved cherry tomatoes and crumbled feta cheese.

I then poured batter into the slow cooker, covered it and set it to cook on low for 3 hours.

I checked on it after about 2.5 hours and it was ready; when I inserted a knife in the center it came out clean.

I tried using a spatula to get the frittata out, but, had much better luck inverting it onto a plate and then flipping it once again.

Slow Cooker Frittata with Zucchini, Tomato and Feta

Ingredients

2 zucchinis, medium sized, coarsely grated with a 1/2 teaspoon salt

6 eggs

1/4 teaspoon paprika

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons fresh parsley, finely chopped

1 cup crumbled feta cheese

3/4 cup cherry tomatoes, halved (about 10-12 cherry tomatoes)

Olive oil for slow cooker

Directions:

Place the grated zucchini in a colander and sprinkle with a 1/2 teaspoon salt. Let the juices drain for a while and then squeeze out the excess juice with your hands until you are left with one tightly packed cup of grated zucchini.

Grease the insert of the slow cooker with the olive oil.

In a large bowl beat the eggs with the paprika, thyme, salt, pepper and parsley. Add the grated zucchini, the tomatoes and feta cheese. Mix well and then pour into the prepared slow cooker.

Cook on low for 3 hours. Check the frittata after 2 1/2 hours. Frittata is done when a knife inserted in the center comes out clean.

Recipe from The Foodie Corner Blog