Sunday, August 28, 2011

Today's Dough: Whole Wheat Roasted Garlic and Herb Focaccia

Second rise.

Backing off on the serious posts for today - what better way then to share some dough love?

This is one of the easiest bread recipes I know of - and it's also one of the tastiest.  You mix together a few ingredients, scoop the dough into a bowl where it rises (to amazing heights) and then off into a 9"x13" pan for the second rise.  After about 30 minutes in the oven the house smells like an Italian bakery and you have chewy, crunchy, airy and flavorful focaccia with which to make roasted veggie sandwiches (don't forget the peperoncini) or to dip into pasta e fagioli soup.  Once the bread has cooled, I cut it into manageable pieces, wrap them well and put them in the freezer.  Thawed and heated slightly it tastes just as good as when it came out of the oven.  I'll post the recipe in the Vegan Recipe section.

Adapted from a recipe from Vegetarian Times.

Baked and sliced.


  1. That does sound good! Will definitely have a go, and will adapt for our tastes too! Thanks for that.

  2. Oh yum! This sounds delicious.
    Thanks for stopping by my blog and for leaving a comment.


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