Focaccia

This is my new favorite recipe!


Focaccia is a flat, oven baked Italian bread made with yeast and a lot of olive oil. It usually has herbs on top, or other ingredients that give it a little extra flavor.


I love this recipe not only because it is delicious but also because of it is incredibly versatile. I use it for a variety of sandwiches, a base crouton for salads and for snacking with some pesto and cheese, etc.  


Remember you can use any herb you like. I used Rosemary and Thyme because i love the combination but any other will work beautifully.


Try it out and let me know what you think  :)

Herb Focaccia


1 2/3 Cups Warm Water
1 Tablespoon Active Dry Yeast
1 Tablespoon Sugar
5 Cups Flour
1 Tablespoon Kosher Salt - extra for sprinkling
3/4 Cups Olive Oil
Rosemary - to taste, for sprinkling 
Thyme - to taste, for sprinkling
1/8 Cups Parmesan Cheese for sprinkling


STEPS


Combine the water, yeast and sugar in a bowl. Let stand for about 15 minutes or until it starts bubbling.
In your stand mixer with the dough hook, add the flour, salt, 1/2 cup of olive oil and the yeast mixture, combine well. 

Turn the mixer to medium speed and knead until the dough becomes a ball and separates from the sides of the bowl. 

Remove the dough from the mixer and knead by hand two or three times.

Prepare a large bowl with a bit of olive oil to coat the sides well. Put the dough in the bowl and cover with plastic, let rest and rise, in a warm place, for about an hour or until it doubles in size. 

When ready, take a jelly roll pan or a cookie sheet and cover with the rest of the olive oil. Place the dough in the pan and stretch it to cover the entire pan. Turn it over to coat well with the oil. 

Let it rise again for another hour in the pan. 


Preheat the oven to 425 F.
When it doubles in size, sprinkle liberally with the Rosemary, Thyme, Salt and Parmesan Cheese. Bake for 25-30 minutes or until golden on top. 
Remove from the oven and let cool in a cooling rack. 

Serve warm with butter or however you desire :) 


EAT AWAY!!!

Nini's Teacup Tomato Cream Cheese Pizza

I came up with this recipe today. It's super simple and can be made in advance and frozen for later use. 

A great bite to have at hand for unexpected guests or a random snack!  

Recipe:

Preheat your oven to 400F

Have Muffin Tins at hand

Pate Brisee ( Pie Dough):

1 1/2 Cups of Flour

9 Tablespoons of cold Butter (cut into small pieces)

1 Teaspoon of salt

1/8 - 1/4 Cup of Cold Water

In a food processor add the flour, salt and butter, pulse a few times until the mixture looks like cornmeal. With the food processor running add the water slowly until the dough comes together. Take out of the food processor, form into a disk, cover with plastic wrap and chill. 

When ready to use, roll out the dough to 1/8 of an inch thick and cut into circles (the size of the top of the muffin tins). Place the little circles inside of the tins (let them sit freely for the fun flowery shapes). Prick the bottom of the little circles with a fork and blind bake in the oven until lightly golden for about 15 minutes.

When they are done, cool and reserve.

Filling:

Lower the oven to 350 F

1 Cup Tomato Sauce

1/2-3/4 Cup Cream Cheese (soften) 

2 Tablespoons Olive Oil

1/4 Cup Grated Parmesan Cheese

1 Teaspoon Fresh or Dried Oregano

2 Teaspoons Fresh or Dried Basil

Pinch of Paprika

Salt and Pepper to taste

1/4 Cup of Bread Crumbs

Mix all the ingredients together in a medium bowl until well incorporated. Spoon a few tablespoons of the mixture into the pre baked pie shells until almost full. (If freezing for later use, now would be the time to do so)

Bake for 10 to 15 until bubbly and the crust is completely golden (but not burned :) ) along the the edges. Remove from the oven and serve warm.

Serve the mini pizzas with a drop of warm cream cheese on top or with sprinkled parmesan cheese (or both).

Hope you ENJOY!!

EAT AWAY!!!!!

PICTURES!!!

Hi everyone! Today i will not give out recipes but i have pictures of dishes i've made in the last few weeks and wanted to share with you!! I promise that i will get back on track with recipes very soon!

Super IMPORTANT NEWS! I just finished all my finals at school and I am graduating next week!! Now the tittle is official, Chef Nini is here :) but i won't stop learning and the road to Becoming Chef Nini keeps on going!! 

Cranberry Orange Muffins

Puff Pastry Cups with Lemon Curd and Blueberries 

Lemon Curd Pies with Strawberries 

Salt and Rosemary Focaccia

My Creative Exam

EAT AWAY!!!