Focaccia Bread..EASY PEASY! Is it food? Is it art?

July 11, 2025Leave a comment

This post is dedicated to George Morris, who recently celebrated his 90th birthday. A man of great talent, wisdom, and character, George has been a true inspiration to all who know him. His quiet strength and generosity have made a lasting impact, and his life is a testament to the value of kindness, integrity, and dedication. It’s an honor to celebrate him in this small way.

Don’t let the name intimate you. ‘Focaccia’ bread is the easiest and tastiest bread on the planet. When you have freshly baked focaccia with pasta, chili or make a sandwich ..life is good! YUM! You can make it right in your own home! Don’t forget I said EASY!

This is the best video I found on making focaccia bread, and could not say it better. In my mind, the overnight proofing is very important. And, it breaks up the work time – another bonus. The first time making focaccia may be daunting. Make it again and again. Forget those store bought breads.

INGREDIENTS

4 cups (512 g) all-purpose flour or bread flour
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) instant yeast
2 cups (455 g) lukewarm water: Hint: combine 1/2 cup boiling water with 1 1/2 cups cold water
butter for greasing
4 tablespoons olive oil, divided
flaky sea salt, such as Maldon or kosher salt
1 to 2 teaspoons whole rosemary leaves, optional

INSTRUCTIONS

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately overnight. NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid.If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover.If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
· Line two 8- or 9-inch pie plates or a 9×13-inch pan ( high sides) with parchment paper or grease with butter or coat with nonstick cooking spray. Glass baking dishes, butter is a must.
· Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours.
· preheat oven to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt/ kosher salt.
Bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan(s) from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting. Note: each oven temperature is different. Judge the cook time, if you are making it for the first time.

Roasted Sun Dried Tomatoes

September 30, 2023October 10, 202320 Comments

I am a firm believer in the power of a roasted vegetable. Not only can virtually every vegetable be cooked in this way — no recipe required — but roasted vegetables are also universally pleasurable to eat. Have a picky eater in the house? Roasted sun dried tomatoes tantalize your taste buds. Roasted tomatoes on your pizza with feta and spinach is a treat! YUMMMM!

Air Fryer Wins!

I dehydrated my tomatoes in the oven and in the air fryer. The air fryer won out in clolor and in flavour. No oil added. I did add olive oil and garlic with herbs as I jarred my sun dried tomatoes. When I say sun dried it is definitely my artificial sun from the air fryer! Like many other cooking methods, air-frying triggers a chemical reaction — the Maillard effectTrusted Source — that improves the color and flavor of air-fried food.

Oven dried Roma tomatoes, and in “sur la table” air fryer. My air fryer looks like a toaster oven. I want to see inside. The air fryer resulted in brighter and tastier tomatoes. So pleasantly surprised! From this picture I let the tomatoes sit longer in the air fryer. They got smaller and crispier. But, stayed a bright red.

Follow the temperature and times suggested by your dehydrator. It may take up to 8 hours in the dehydrator – to dehydrate the tomatoes to the right consistency.

TIPS For Best Results

Use about 3 lbs of tomatoes (or more) It varies. Follow these instructions to get optimum results

Try sprinkling the tomatoes with other herbs that you may prefer, such as rosemary or thyme.
Be careful not to over-dry the tomatoes. They should still be somewhat pliable and have a chewy texture.
You might also consider adding a tablespoon of lemon juice or white wine vinegar to each jar prior to sealing them. The acid helps to preserve them even further.
To avoid spoilage for longer storage, don’t add garlic.
Sun-dried tomatoes should last a month or more when refrigerated.

I put my sun dried tomatoes on pizzas, sandwiches, burgers and salad. Feta cheese is a must in the salad and pizza. These two flavors really pop together.

There is a Tomato Land at Flavor Town!

FOCACCIA Bread ~Gluten Free Italian Style

August 7, 2022December 5, 20228 Comments

Hot 🔥 From The OVEN

Easiest Gluten Free Bread! Olive oil is healthy. Yeast supports the immune system. Kosher Salt is the winning ticket. We must not forget the Rosemary!

Focaccia Bread -Gluten Free

Servings: 8
Time: 45 mins
Difficulty: easy
Print

INGREDIENTS
2 teaspoons active dry yeast
2 teaspoons inulin or sugar to feed the yeast*
1/3 cup water lukewarm between 105-110°F {40-45C)
1 1/2 cups almond flour (your choice of gluten free flour)
3 tablespoons psyllium husk finely ground
1 tablespoon ground flax seeds (or 1 1/2 teaspoon xanthan gum -thickening agent)
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 egg at room temperature
2 egg whites at room temperature
1 tablespoon extra virgin olive oil
2 teaspoons apple cider vinegar
TOPPING
Rosemary springs …extra virgin olive oil ….kosher salt

INSTRUCTIONS
1. Add yeast and sugar (to feed the yeast) to a large bowl. Heat up water to 105-110°F. If you don’t have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn’t, start again (too cold water won’t activate the yeast and too hot will kill it).
2. Mix your flours while the yeast is proofing. Add almond flour, psyllium husk, flax seed, baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
3. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly until the dough becomes thick enough to form into a round ball, cover and place in the fridge overnight.
4. Line a baking sheet with parchment paper and grease with olive oil (so the dough doesn’t stick while you spread it). Gently drop the dough on top of the sheet. Watch it spread in about two hours. The dough will have filled the pans and be almost ready to bake. With your ‘oily’ fingers, gently finish spreading the dough and make indentations in the dough, filling with rosemary sprigs, drizzle of olive oil, add KOSHER salt.
5. Cover with a kitchen towel and place in a warm place for up to an hour until a fluffier texture. You don’t want the dough to double. It will puff up (see pictures for reference).
6. Preheat oven to 350°F/180°C while the dough is proofing. High altitude baking: bake it at 375°F/190°C.
Transfer gently to baking sheet..let dough proof for 10 more minutes. Gently spread covering the baking sheet. Bake for 25-30 minutes, covering with a foil dome at minute 10 to avoid excessive browning. Just be sure that the foil isn’t resting directly on the focaccia .Cool for 5 to 10 minutes before cutting

THE SECRET! 🤫 Overnight Proofing!

Use Fresh or Dried Rosemary
TIP: For easy cleanup use parchment paper to line your pan!

Yield: 8 servings, Serving Size: 1 piece
Amount Per Serving: 138 Calories | 11g Fat | 4g Total Carbs | 2g Fiber | 7g Protein

Serving Suggestions!

TRENDING – Focaccia Bread 2022

KETO Focaccia bread has the same fluffy and soft texture that you’d expect from a full carb version of the bread. For my KETO Focaccia, I used almond flour. I actually like the taste of gluten free breads better than carb breads. LESS CARBS is always good in my books!!!

What Is KOSHER SALT?

KOSHER (kashrut) SALT has a wider grain than table salt. Using kosher salt enhances the flavor of foods instead of making them taste salty. Good bread makers in Toronto use Kosher salt in some of their breads. The salt taste stays grainy on bread and has a milder flavour than table salt. Wonderful for focaccia bread! Kosher salt is popular on pretzels.

GLUTEN IMITATORS

PSYLLIUM is a common thickener in the food industry. Psyllium makes baking products with a wheat-like texture. Pysellium seed is a pale wheat colour. Inulin and psyllium are a plant based fiber from leeks onions. Other enhancers like Flax or Linseed comes in brown or golden colour. Xanthan gum , a creamy, white powder, plays the crucial role of imitating gluten. It is a derivative of carbohydrates/sugar. NOTE: If you are allergic to Flax seeds use Xanthan.

Link To Gluten Free Flour

GLUTEN FREE FLOUR: DrAxe.com

What’s Missing?

Ans: The Gluten!

Focaccia Bread

Servings: 10-12
Time: 10 mins
Difficulty: easy
Print

Put your recipe here.

ROAST VEGETABLES ~ TRENDING!

April 26, 2020March 18, 202113 Comments

‘The BEST’ OVEN-Roasted VEGETABLES!

CHANGE THE WAY YOU ROAST VEGETABLES: For goodness sake! After making over 1,000 meals with roast veggies, I started experimenting and made some modifications. I knew I had a winner when I got huge compliments for my ‘new’ roasted vegetables. It is still my all time favorite veggie recipe! One reason is that it’s so easy to make! At a dinner party, one of my friends proclaimed “These veggies are so good. I cant believe how good they taste!” The potatoes are crispy, yet soft and fluffy on the inside. The red peppers were especially a big hit. I have been asked to share this recipe with you. I hope you enjoy it!

.

.
.

INGREDIENTS

1 medium potato* (any kind), cut into 1 inch cubes
1 yam* peeled and cut into 1 inch cubes
1 carrot and/or parsnip peeled and sliced into 1 inch slices
6 brussels sprouts
1/2 head garlic, cloves separated and skins removed
2 large shallots, peeled and quartered ( sweet or red onions )
2 red and/or yellow bell peppers, cut lengthwise into 1 inch strips
1/2 cup Calamata olives, pitted
2-4 tablespoons olive oil ( more oil, the better )
2 sprigs of FRESH Rosemary or Thyme
3/4 teaspoon salt
3/4 teaspoon freshly ground black
* If you decide to leave the skin on large tubers before roasting, wash and scrub well. Soak in cleaning vinegar for at least 15 minutes before chopping.

INSTRUCTIONS

Preheat oven to 450 F degrees(232 C ) and prepare vegetables.
In a large bowl, toss potatoes, yams, carrots and brussels sprouts with olive oil and salt. Add to roasting pan and roast in the oven for 20 minutes
Cubed Potatoes, Yams, Parsnips & Carrots
Add garlic and shallots to the pan and toss with the other vegetables. Roast for 20 more minutes
Garlic And Shallots
Add chopped bell pepper and olives to the pan and sprinkle with black pepper. Add 2 rosemary sprigs on top of the vegetables. Return to oven
Cook for 20 minutes longer until vegetables are nicely browned but not charred. Because the peppers are only cooked in the last 20 minutes, they are still juicy, tender and tasty. As all oven temperatures vary, please check the vegetables as they roast.

Fresh Rosemary

TIP: Make sure you use FRESH ROSEMARY (or thyme – if you don’t have rosemary on hand ). Rosemary needs to be fresh, or not at all. When chopping vegetables err on the larger, chunky side. You can always substitute/add your favourite veggies. Keep in mind THE 20 – 20- 20 MINUTE ‘Roasting’ Rule: The firmer vegetables go in first. Then, add the onions and garlic with the most tender vegetables in the final 20 minutes: mushrooms, green tomatoes, peppers.

VARIATIONS
1. I add baby turnips if they look especially fresh and small at the market that day. As you know, this recipe bakes in 3 BATCHES. The hard root vegetables are roasted first.

Turnips

2. The softer onions and garlic are next in the next 20 minute intervals.

3. In the third and final stage, the lighter, succulent vegetables are added. Friends ask me how my roasted peppers stay so juicy and tasty? They are only roasted for the last 20 minutes. The peppers add such a great flavour and sweetness to the mix. Try the black olives. If you are not a fan, just leave them as the flavour is very complementary to the mix. Please try them before you pass judgement.

Oven Roasted Vegetables

The great aroma for these roasted vegetables comes from the garlic and shallots along with the rosemary of course. HINT: Use up what you’ve got. Look in the fridge and pantry and roast it!

THE POWER OF ROOT VEGETABLES
The starchy root veggies will satisfy your sweet tooth. You not only feel fuller afterwards, weight loss benefits prevail.
From their high-fiber content to their many nutrients, root vegetables boast a long history of medicinal and dietary uses. These vegetables can be served cold as well. They sell these cold at those expensive gourmet shops. Cooked and then cooled potatoes (as well as quinoa, barley and rice). All have resistant starch. Resistant starch burns more slowly and helps you lose weight. They appear to help you burn fat up to 24 hours later. Why? No one knows. But what is known is that once resistant starch gets to the colon, your body ferments it and produces an anticancer agent called butyrate – yet another health benefit.

Roast Winter Vegetables on the BBQ

Navy Bean Soup -Unforgettable!

March 10, 2017May 28, 202152 Comments

THE MEMORABLE BEAN!
BEANS are the most undervalued food item. Although the bean is a complex carb. like bread and starches, it feels right at home in the veggie group and holds its own in the protein group. The miraculous bean has little or no fat and is cholesterol-free. In fact the bean actually lowers cholesterol and triglyceride levels in your body. Garlic, rosemary and thyme gives this soup that unmistakable ~unforgettable ~ flavour!

Café de La Paix, Toronto,ON

The first time I had navy bean soup was at the Colonnade on Bloor Street in Toronto. I was a teenager and I took the subway to the Cumberland Street stop and headed off to the Colonnade. After window shopping and buying a retro 20’s hat with a matching long silk scarf that morning, it was time for lunch at my oasis. I was relieved to get off my feet and settled in to enjoy my bean soup. Good times. The hat shop is gone along with the quaint cafe. But, the memories remain. I am sharing with you my most favorite, unforgettable memories of a sumptuous soup. Today, we celebrate the glorious bean!

.
.
NAVY BEAN SOUP Unforgettable

INGREDIENTS

1 lb. Navy beans, dry
1 Onion, Large
1 Red Pepper
5 Stalks Celery
5 Carrots
3 Cloves Garlic
4 tbsp Olive oil (or Avocado oil)
5 cups home-made chicken stock* (or vegetable stock)
2 cups of water
1 tsp Rosemary, dried ~ or ~
(1 Rosemary sprig ( 6-7 inches ), large fresh sprig)
1/2 tsp Thyme, dried or 1 tsp fresh Thyme
1/2 tsp Smoked Paprika
1 Bay Leaf
1/2 Tsp Pepper (fresh ground)
1½ Tsp Fresh Ground Salt (Kosher or sea salt)

Meat Lovers
Optional – add diced bacon or cooked sausage rounds during or after the cooking process for that meaty flavour.

Organic Rosemary, Garlic and Thyme

* the ratio of stock and water needs to add up to 7 cups. If you don’t have enough stock add more water. Your stock may be very concentrated and rich and you may need to adjust the ratio. Use your good judgement.
Substitution: If you don’t want to use carrots and celery replace them with 4 cups of sliced yellow onions about 3 more onions. It now becomes a Tuscany navy bean soup.
Not enough carrots? If you only have 2 carrots in the frig. add one onion in place of the 3 additional required carrots. The same applies to the celery.

Soaking Navy Beans. The water collects carbohydrates from the beans.

INSTRUCTIONS

Soak the navy beans for 3 hours. Change the water frequently ~ discards the carbohydrates in the ‘soaking’ water. Carbs make your beans become the “magical fruit”.)
Mince the garlic, dice the onion(s), chop the celery, pepper and carrots.
Sauté the onions, celery, and carrots in olive oil in the pot (dutch oven). After the onions are translucent (about 5 minutes), add the garlic and red pepper and sauté another minute or two.
Add the rinsed navy beans, stock, water, smoked paprika, bay leaf, fresh ground pepper and herbs to the pot.
Bring to a boil (boil for 10 minutes while stirring) then turn down to simmer. Total cooking time 90 minutes.
Taste test to check if the beans are thoroughly cooked. Add salt. Taste again to see if you need more salt. We left the salt to the end because salt makes the beans hard.

Serves 6-8 (good for storing in glass jars & freezing)

ALTERNATE METHODS OF COOKING
For the following two methods, saute the vegetables in a fry pan with olive oil first before adding to the crock pot or pressure cooker.
SLOW COOKER METHOD: Combine all of the above ingredients into the slow cooker and stir. Set to cook on high for 4-5 hours or low for 8 hours.
PRESSURE COOKER: Beans are a perfect match for pressure cooking. Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds pressure. Use instructions included with your p.c. model. One of my sisters is always using a pressure cooker. (She uses 2 at a time) With her engineer-like mind – it’s a given. Less work and a most efficient method. Freezer friendly for another day! Their freezer is full of goodies (and don’t last long in the freezer either). Don’t freeze in plastic or freezer bags–use glass jars– and leave a gap of one inch at the top so the jars wont crack.
I have my mason jars ready for this one to enjoy again and again. Make it once serve it thrice ( 3 times ) is my motto!!! Give a jar to a friend adds happiness to their day. We are giving a whole new meaning to jar heads! ◔‿◔ ( aha!)
FOOD TIP: Common mistakes are boiling or simmering the soup too long or too high. While simmering you should not see any bubbling at all. If you can not obtain a very low simmer then add 1/2 to 1 additional cup of water/stock. You may want to turn off the heat for 2 minutes after the 10 minutes of boil time. Gas stoves are a favorite with chefs because the heat goes right down quickly when you reduce the flames. The best choice is a pressure cooker. If you have never used one I recommend it. It seals all the moisture inside the P.C.

The Magical Fruit!

THE HEALTH SMART BEAN
(1) Heart healthy 💖
(2) Nutrients: antioxidants, and vitamins and minerals
(3) Economy: Beans may be the least expensive source of protein
(4) SLOW to digest: keeps you feeling full longer and aids in weight loss
(5) FIBER: 5 to 8 grams of fiber in 3 ounces (100 grams)…prevents constipation.
(6) Reduce cancer risk: 3 cups of beans per week.
(7) Blood sugar balance: Beans digest slowly which helps keep the blood sugar balanced. At the same time reduces fatigue and irritability.
(8) PROTEIN: About 1/2 cup of beans provides 7 grams of protein. The same amount of protein as in 1 ounce of chicken, meat or fish.
BONUS: Beans are inexpensive. Stock up!

BEAN TIPS beans-reduce-gas

THE NEW SUPER FOOD
Beans are on the list of super foods. It does not get a lot of air time. More people are discovering that the lowly, often neglected bean is not only low in cost, it is high in health benefits. Protein: 1 oz chicken=1/2 cup beans.
DID YOU KNOW? Garbanzo beans (chick peas) are the highest in protein of all the beans. It contains Potassium, K and very high in folate. And — is over the scale in energy! —

HOW DID NAVY BEANS GET THEIR NAME?
With a long shelf life, navy beans became a staple on U.S. Navy vessels beginning in the mid-1800s; earning them their name that has survived the test of time. The navy bean is the same type of bean you find in tins of baked beans.