Focaccia & Minestrone Soup
Follow
Tonight I made a variation on the dough I made a few weeks ago (see: http://cyclingfoodie.com/2012/09/guess-whats-for-dinner-tonight/). I used 1 tablespoon of rye flour, 1/2 cup of whole wheat flour, and the rest (except for dusting) unbleached bread flour. Oh, this dough feels, smells, and tastes amazing.
Fresh out of the mixer ...
Gently shaped ...
Getting ready for the first rise ...
Fully risen ...
Gently shaped and dimpled for focaccia ...
... a few green olives, a little coarse sea salt, a generous splash of extra virgin olive oil ...
Voila! The finished focaccia.
Preheat your oven to 400 degrees Fahrenheit. Allow the focaccia to rise about 10-15 minutes while your oven heats. Bake about 25-35 minutes.
A twist on Giada's Winter Minestrone Soup ... see http://www.foodnetwork.com/recipes/giada-de-laurentiis/winter-minestrone-recipe/index.html
Serve with fresh, hot Minestrone Soup. Tonight’s soup is a twist on Giada’s Winter Minestrone Soup. I had to substitute some ingredients (baby kale for chard) and I didn’t quite follow the exact proportions (doubled the tomatoes). All I can say is that it sure smells good in here now.