vegansaurus!

05/19/2010

You know what’s super-duper easy to make, and super-duper delicious to eat? Focaccia! I made it for the first time on Saturday, and it was good, but the focaccia I made on Monday night was amazing. I could have died of joy, it was so good.
I followed this recipe, about which I was skeptical because of the potato, but my prior recipe didn’t use a potato and it was a bit dry, and one must be bold to reach baking heights, so potato it was.
Per usual, I altered it a little more; specifically,where it calls for 2 tablespoons of olive oil in the dough and 1 tablespoon on the top of the bread, I used 1/4 cup in the dough and 1/4 cup on top, plus chopped fresh rosemary, minced garlic (four cloves), and sliced plum tomatoes, because that was what was around.
Result: rich, fluffy, moist, airy focaccia that, were I not already half-full from a massive long-stemmed artichoke (braised in olive oil; I may have more olive oil and garlic than human blood at this point), I could have completely devoured on my own.
Happily, I didn’t, and now I can have toasted focaccia spread with homemade almond cheese for lunch this afternoon. You guys should seriously make this; it’s so simple and good, you won’t ever want to buy focaccia again.
EtA: This is my almond cheese recipe! I even blanched the almonds for it, which was really annoying.
[I would’ve removed the bread from the cooling rack before photographing, but it was too heavy with olive oil and too hot from being fresh out the oven, and I was too dying-to-eat-it to wait any longer.]

You know what’s super-duper easy to make, and super-duper delicious to eat? Focaccia! I made it for the first time on Saturday, and it was good, but the focaccia I made on Monday night was amazing. I could have died of joy, it was so good.

I followed this recipe, about which I was skeptical because of the potato, but my prior recipe didn’t use a potato and it was a bit dry, and one must be bold to reach baking heights, so potato it was.

Per usual, I altered it a little more; specifically,where it calls for 2 tablespoons of olive oil in the dough and 1 tablespoon on the top of the bread, I used 1/4 cup in the dough and 1/4 cup on top, plus chopped fresh rosemary, minced garlic (four cloves), and sliced plum tomatoes, because that was what was around.

Result: rich, fluffy, moist, airy focaccia that, were I not already half-full from a massive long-stemmed artichoke (braised in olive oil; I may have more olive oil and garlic than human blood at this point), I could have completely devoured on my own.

Happily, I didn’t, and now I can have toasted focaccia spread with homemade almond cheese for lunch this afternoon. You guys should seriously make this; it’s so simple and good, you won’t ever want to buy focaccia again.

EtA: This is my almond cheese recipe! I even blanched the almonds for it, which was really annoying.

[I would’ve removed the bread from the cooling rack before photographing, but it was too heavy with olive oil and too hot from being fresh out the oven, and I was too dying-to-eat-it to wait any longer.]

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