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Focaccia Bread warm out of the oven is hard to beat. It creates the best aroma floating throughout the house that makes the kids say, “Wow what is that amazing smell?” I’ve only made focaccia a couple of times but I absolutely love it. Focaccia is usually made with sweet onions, but I used my last whole onion for this amazing tomato sauce, so I used green onions along with some fresh rosemary.
My Mom makes focaccia and serves it toasted with homemade ricotta. I think that would be the ideal snack and I’m pretty sure Dad knows that it is. In fact that sounds so good I may have to make some myself. That’s one of the hazards of food blogging, you get to thinking about food and then you have to have it.
Of course thinking about food may be the only thing keeping me sane. My little guy is just finishing up first grade. He loves school and does really well. One of his favorite subjects this year was science. His teacher made it very exciting and interesting, letting the kids watch duck, chicken and turkey eggs hatch from the incubator. They learned to care for the chicks in the classroom. Last Monday I picked him up from school along with two of the cutest ducklings.
The ducklings have been living in the house. They are so darn cute, but I spend a lot of time saying, “Get the ducks off of the furniture!” “Put the ducks back in their box and leave them alone!” It’s 36 degrees here this morning and the poor little things would freeze if I kicked them out. Soon it will be fit for them to live outside and I can’t wait.
I ran some water in the bathtub for the ducks to take a swim. I went to check on them and Coco the weanie dog was in there with them. It was so funny and pretty darn cute.
I do realize that you know for sure that I have gone completely crazy with ducks living in my house! Have a wonderful weekend!
I just joined in the Breaking Bread Society, by coincidence I baked focaccia this week too. Check out all of the amazing versions over at Cake Duchess (and browse around while you are there, she has some amazing food!)
Whole Wheat Focaccia Bread
adapted from King Arthur Flour 200th Anniversary Cookbook
- 1 3/4 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1/4 cup olive oil
- 2 cups unbleached white whole wheat flour (I used King Arthur Flour)
- 1 tablespoon salt
- 2-3 cups all purpose flour
- 2 tablespoons cornmeal
- 2 tablespoons olive oil
- 1 garlic clove
- 3 green onions, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon coarse sea salt
Add warm water, yeast, sugar and 1/4 cup of olive oil to a large bowl. Stir to combine and allow to sit 5 minutes or until yeast starts to bubble.
Stir in whole wheat flour and then stir in salt. Stir in 1 cup of all purpose flour, adding 1/2 cup at a time until dough is no longer sticky.
Pour onto a lightly floured surface and knead, adding more flour as needed about 5 minutes.
Allow dough to rest 5 minutes.
Mix remaining 2 tablespoons olive oil with garlic clove that has been minced. Set aside.
Roll dough to about 1/2 inch thick into a rectangle.
Sprinkle a baking sheet with cornmeal.
Place dough onto baking sheet. Using your finger or the round end of a wooden spoon, poke holes into dough about 1/4 inch apart.
Brush garlic-olive oil generously over dough. Sprinkle over green onions, rosemary and sea salt.
Allow dough to rest 15 minutes while oven pre-heats to 425 degrees.
Bake for 17-20 minutes or until golden brown.
Serve warm or at room temperature.