Grape Rosemary Focaccia
This bread (which has an unexpected sweetness thanks to the grapes) is a delicious combination of sweet grapes and savoury rosemary. Feel free to substitute any toppings you like, such as green and black olives, mixed herbs, or just a sprinkle of sea salt.
1 1/4 cups (310 mL) warm water
1/4 tsp (1 mL) sucanat or coconut sugar
2 1/4 tsp (11 mL) active dry yeast
1 1/2 cups (375 mL) spelt flour
1 1/2 cups (375 mL) unbleached all-purpose flour, plus extra
2 Tbsp (30 mL) wheat bran
2 tsp (10 mL) salt
4 Tbsp (60 mL) extra-virgin olive oil, divided, plus extra
2 tsp (10 mL) chopped fresh rosemary
3/4 cup (180 mL) halved red seedless grapes
In small bowl, combine water, sugar, and yeast and set aside for 5 minutes to allow yeast to bloom. (If mixture does not become frothy like the head on a beer, the yeast may be inactive, and you will need to repeat this step with a new pack of yeast.)
In large bowl, whisk together flours and wheat bran. Make well and add yeast mixture, salt, and 2 Tbsp (30 mL) oil. Stir together with wooden spoon.
Generously dust clean work surface with all-purpose flour and turn dough out of bowl. Knead dough until soft and elastic, about 8 minutes, adding more flour as needed. Clean bowl and grease it with 2 Tbsp (30 mL) olive oil. Place dough in bowl and turn to coat with oil. Cover with towel and set in warm spot to rise slowly for 1 1/2 to 2 hours (dough should double in size).
Lightly brush 13 x 9 x 2 in (3.5 L) baking pan with olive oil, and turn out dough directly into pan. With your fingertips, poke and stretch dough to fit pan. Brush with remaining 2 Tbsp (30 mL) olive oil, cover with towel, and leave to rise for 1 hour.
Preheat oven to 400 F (200 C).
Sprinkle dough with rosemary and grapes. Bake focaccia until golden brown, about 20 to 25 minutes. Remove from pan and allow to cool on wire rack. Slice and serve.
Makes 1 large focaccia, about 16 slices.
Each slice contains: 94 calories; 2 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 14 g carbohydrates (1 g sugars, 1 g fibre); 292 mg sodium
source: "Homemade Bread", alive #363, January 2013
Grape Rosemary Focaccia
Directions
READ THIS NEXT
SEE MORE »
Salmon Burgers with Mango-Thai Salsa
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
Waffled Chicken Quesadillas with Chipotle Pepper Sauce
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
Ancho Tomato Baked Feta
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
Sweet Potato Black Bean Dip with Pickled Jalapenos
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.